Tofu Cabbage Noodle Bowl
Published Feb 25, 2015, Updated Apr 17, 2023
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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!
If you’re a cabbage lover then you’re going to love this tofu cabbage noodle bowl! We’re using cabbage as a substitute for regular noodles in this stir fry, which when cut lengthwise resembles thin noodles!
Cabbage noodles are 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.
Not only is this dish plant-based and packed with veggies, it also comes together really quickly and you only use one skillet so clean up is a breeze. Sounds like a win in my book!
Why You’ll Love This Recipe
- Healthier alternative to traditional noodle bowls.
- Jam-packed with veggies and plant-based protein!
- Comes together in about 30 minutes in one skillet!
- Versatile and customizable. Feel free to make this recipe your own.
- extra firm tofu – this is where the protein is coming from in this dish! Make sure you get extra firm, as it will hold up the best. Drain and press the tofu before you chop it. See below for more tips on how to prep tofu before cooking.
- olive oil – for sautéing the tofu and veggies. Avocado works as well.
- veggies – broccoli, bell pepper and shredded carrots add plenty of nutrients and a nice pop of color to this dish.
- cabbage – the star of the show and a great low-carb and low-calorie alternative to traditional noodles. See below for tips on how to cut cabbage noodles!
- sea salt & black pepper – to bring all the flavors together.
- sambal or sriracha – optional, but highly recommended for those who are looking for a bit of spice.
- sauce – vegetable broth, low sodium tamari (or soy sauce), hoisin sauce, garlic, ginger, maple syrup, rice wine vinegar and sesame oil all combine for a savory, salty sauce that pairs so well with this bowl.
How to Make
Make sauce: In a small bowl combine the vegetable broth, tamari, hoisin sauce, garlic, ginger, maple syrup, rice wine vinegar and sesame oil. Set aside.
Cook tofu: Cut the drained and pressed tofu into small cubes, about ¼-inch. Heat 1 Tablespoon oil in a large wok or skillet over medium high heat. Once hot, add the tofu and stir-fry until golden on all sides, about 5-7 minutes. Season with salt and pepper, toss again and transfer to a plate.
Sauté veggies: Add the remaining olive oil to the same skillet. Add the broccoli, bell pepper and carrots and sauté for 2-3 minutes, 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.
Combine: Return the tofu to the skillet. Add the sauce and stir-fry for another minute. It’s okay if there’s still a little liquid in the pan. Remove from the heat and serve.
How to Prep Tofu
You’ll want to drain and press your tofu before cooking. Pressing the tofu takes out the extra moisture so it will crisp nicely and absorb the flavors in the dish. To start, cut a slit in the tofu package and drain all of the water out.
You can use a tofu press for this, but if you don’t have one there are some other easy ways to press tofu! Simply wrap the tofu block in paper towels or a clean dish towel and set it on a flat surface. Stack a few heavy items on top to press the moisture out – I typically use a cast iron skillet, canned food or cookbooks. This process can take 30-90 minutes depending on how heavy your items are.
How to Cut Cabbage Noodles
- 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.
Substitutions & Notes
- Protein: Not a tofu fan or don’t need this recipe to be plant-based? Swap the tofu with tempeh, chicken, shrimp, ground turkey or ground beef.
- Veggies: You could totally use different veggies for this recipe based on what you have on hand! Zucchini, cauliflower, bok choy, green beans and/or mushrooms would all work well in this dish.
- Cabbage: If you don’t like cabbage, you could try using zucchini noodles instead. And if you want to use regular real deal noodles go for it! This dish would work well with rice noodles or pad thai noodles.
How to Store Leftovers
Allow the leftovers to cool completely at room temperature before storing. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave the leftovers for 1-2 minutes or heat them up in a pan over medium heat on the stovetop until heated through.
Note that the texture of the veggies may become softer when reheated, but the flavor will still be delicious!
More Cabbage Recipes
- Unstuffed Cabbage Rolls
- Apple Cider Vinegar Coleslaw
- Egg Roll in a Bowl
- Kale and Cabbage Salad
- Kale & Cabbage Pad Thai Salad
- Cabbage Lentil Soup
- Lightened-Up Pad Thai
- Cabbage Soup
More Tofu Recipes
- 16 Tofu Recipes That You’ll Crave
- Asian Tofu Tacos
- Tofu Pumpkin Curry
- Mattar Tofu
- Tofu Stir-Fry
- Baked Peanut Tofu
- Crispy Baked Tofu
Tofu Cabbage Noodle Bowl
- ¼ vegetable broth
- ¼ cup + 1 Tablespoon low sodium tamari, soy sauce or coconut aminos
- 1 Tablespoon hoisin sauce
- 1 Tablespoon minced garlic, 2-3 large cloves
- ½ Tablespoon minced ginger
- 1 teaspoon maple syrup
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 16 ounces extra firm tofu, drained and pressed
- 2 Tablespoons olive oil, divided or avocado oil
- 2 cups fresh broccoli, chopped into bite-size florets
- 1 red bell pepper , cut into thin strips
- 1 cup shredded carrots
- 1 medium green cabbage, thinly sliced (about 1/2 pound, 5 cups chopped)
- sea salt, to taste
- fresh ground pepper, to taste
- Sambal or sriracha, optional
- Toppings: sesame seeds, cilantro and/or green onion, optional
- In a small bowl combine the vegetable broth, tamari, hoisin sauce, garlic, ginger, maple syrup, rice wine vinegar and sesame oil. Set aside.
- Cut the pressed and drained tofu into small cubes, about ¼-inch.
- Heat 1 Tablespoon oil in a large wok or skillet over medium high heat. Once hot, add the tofu and stir-fry until golden on all sides, about 5-7 minutes. Season with salt and pepper, toss again and transfer to a plate.
- Add the remaining olive oil to the same skillet. Add the broccoli, bell pepper and carrots for 2-3 minutes, 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. Add the sauce and stir-fry for another minute. It’s okay if there’s still a little liquid in the pan. Remove from the heat and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.