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!
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!
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.
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.
Nutrition
Serving: 1/3 of recipeCalories: 344kcalCarbohydrates: 26gProtein: 17gFat: 21gFiber: 9gSugar: 12g
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. 🙂
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. 🙂
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Good recipe but theres no longer an option for uk measurements, struggling to convert it for future use.
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. 🙂
Loved this recipe! I added mushrooms for extra veggies, but this was super tasty!! Definitely adding to my lunch rotation!
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. 🙂
Great tasting. Super easy. Adding to the rotation.
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. 🙂
Oh my god! What an awesome idea of cabbage noodles. I just loved this bowl is full of heavenly ingredients! 🙂
This looks delicious! I’m always looking for new ways to cook and use tofu.