Quick and easy tofu cabbage noodle bowl with lots of veggies and cabbage noodles. This meal takes less than 30 minutes to prepare. It’s tasty, vegan and gluten-free!
Last week I bought a head of cabbage to make cabbage soup. I was debating between this one with cabbage and lentils, a homemade minestrone or something new. By the time Thursday rolled around I was ready for a meal that didn’t consist of soup so I decided to do something completely different with the cabbage…
Make a tofu stir-fry and use the cabbage a noodle substitute. Veggies noodles are all the rage right now — if you’ve been on Pinterest in the last year or heard of spiralizing, you’ll know what exactly I’m talking about.
See how noodle-like the cabbage is?
I love veggie noodles and my spiralizer! For cabbage noodles you can use a spiralizer if you have one, but you can also use a knife.
How to Make Cabbage Noodles Without a Spiralizer:
Take your head of cabbage and remove outer leaves.
Using a sharp knife (a serrated knife works best), cut off the core from the bottom and then cut the cabbage head in half.
Place each cabbage half cut-side-down and start making thin slices lengthwise. This will give you thin strips of cabbage — aka noodles. 🙂
You’ll likely end up with some pieces that look more like chunks than noodles. Simply chop them up and use as a topping for salad or in another recipe.
Cabbage noodles (and all other veggie noodles) are awesome! They’re packed with vitamins and minerals, low in calories and overall a more nutrient dense choice than regular ol’ pasta. I also like that they’re a little crunchy so they add some texture as well.
I love love love cabbage so naturally this cabbage noodle bowl is a winner in my book. The sautéed cabbage gives the dish a caramelized sweet flavor that pairs perfectly with the Asian style sauce. The extra veggies bring a pop of color to an otherwise monochromatic dish and the walnuts add a nutty, crunchy component.
And of course, you can totally sriracha it up to add a little spice before digging in. That’s what I did!
The dish comes together really quickly once you have all the veggies chopped and you only use one skillet so clean up is a breeze.
In a small bowl combine the vegetable stock, tamari, maple syrup, rice wine vinegar and sesame oil. Set aside.
Heat a large wok or skillet over high heat. Add in 1 tablespoon of coconut oil. Once melted, add the tofu and stir-fry until golden, about 3 minutes. Transfer to a plate.
Add the remaining coconut oil into the same skillet. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant. Add the bell pepper, carrot and broccoli and stir-fry for 1 minute, or until they begin to soften. Then add the cabbage. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1-2 minutes.
Return the tofu to the skillet, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. It's okay if there's still a little liquid in the pan. Remove from the heat and serve.
Serving: 1/3 of recipeCalories: 344kcalCarbohydrates: 26gProtein: 17gFat: 21gFiber: 9gSugar: 12g