Tofu Cabbage Noodle Bowl


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 making this one with cabbage and lentils, minestrone or trying something new.

But 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… tofu stir-fry!

A bowl of tofu with cabbage noodles.

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.

A fork holding up a bite of tofu cabbage noodles. A bowl is below the fork.

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:

  1. Take your head of cabbage and remove outer leaves.
  2. Using a sharp knife (a serrated knife works best), cut off the core from the bottom and then cut the cabbage head in half.
  3. Place each cabbage half cut-side-down and start making thin slices lengthwise. This will give you thin strips of cabbage — aka noodles. 🙂
  4. 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!

A bowl of Tofu Veggie Noodle Bowl with Cabbage Noodles topped with Sriracha.

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.

Love Cabbage? Try These Recipes

More Tofu Recipes

Tofu Veggie Noodle Bowl with Cabbage Noodles

4 from 6 votes
This flavorful tofu cabbage noodle bowl is a healthy weeknight meal option. It’s quick, easy, packed with veggies and also vegan and gluten-free. 
A bowl of tofu cabbage noodles. A fork is sticking out of the bowl.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3


  • 12 ounces extra firm tofu, pressed and drained
  • ½ cup vegetable stock
  • 1 Tablespoon low sodium tamari
  • ½ teaspoon maple syrup
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 ½ Tablespoons coconut oil
  • 1 Tablespoon minced ginger
  • 1 Tablespoons minced garlic, 2-3 large cloves
  • 1-2 cups fresh broccoli, chopped into bite-size florets
  • 1 medium cabbage, thinly sliced (about 1/2 pound, 5 cups chopped)
  • 1 green pepper, cut into thin strips
  • 2 carrots, peeled and cut into thin strips
  • ¼ cup roughly chopped walnuts
  • sea salt, to taste
  • fresh ground pepper, to taste


  • Cut the tofu into small cubes.
  • 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 recipe Calories: 344kcal Carbohydrates: 26g Protein: 17g Fat: 21g Fiber: 9g Sugar: 12g
Course: Lunch/Dinner
Cuisine: Asian
Keyword: tofu with cabbage noodles


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Recipe Rating

    1. Leah
      September 19, 2021 AT 8:30 am

      Good recipe but theres no longer an option for uk measurements, struggling to convert it for future use.

      1. Brittany Mullins
        September 20, 2021 AT 7:18 pm

        Hey Leah – I never had an option for UK measurements on the blog. There are plenty of conversion apps or websites where you can convert to UK measurements. 🙂

    2. Allie
      February 3, 2020 AT 3:25 pm

      Loved this recipe! I added mushrooms for extra veggies, but this was super tasty!! Definitely adding to my lunch rotation!

      1. Brittany Mullins
        February 4, 2020 AT 12:28 am

        Yay!! So glad you loved this recipe, Allie. Thanks for trying my recipe and for coming back to leave a comment + star rating. It means the world to me. 🙂

    3. JP
      January 29, 2020 AT 10:20 am

      5 stars
      Great tasting. Super easy. Adding to the rotation.

      1. Brittany Mullins
        January 29, 2020 AT 11:37 pm

        Woot woot! So glad you enjoyed this recipe, JP. Thanks for taking the time to leave a comment and star rating, I so appreciate it. 🙂

    4. Anu-My Ginger Garlic Kitchen
      March 3, 2015 AT 8:03 am

      Oh my god! What an awesome idea of cabbage noodles. I just loved this bowl is full of heavenly ingredients! 🙂

    5. RFC
      March 2, 2015 AT 7:41 am

      This looks delicious! I’m always looking for new ways to cook and use tofu.

Parchment paper lined with protein balls.


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