Satisfying Vegan Cabbage and Tofu Stir-Fry

/ Vegan Recipes / By

Looking for a quick and delicious meal that’s packed with flavor? This Vegan Cabbage and Tofu Stir-Fry is your answer! It’s not just a meal; it’s an experience that brings together fresh, crisp cabbage and perfectly sautéed tofu, all drizzled with a savory sauce that ties everything together.

This vegan recipe is perfect for busy weeknights when you need something nutritious and satisfying without spending hours in the kitchen. With just a few ingredients and minimal prep, you can whip up a colorful dish that everyone will love.

Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, this stir-fry is a fantastic choice. It’s versatile, allowing you to customize it with your favorite veggies and sauces.

A Flavorful Vegan Cabbage and Tofu Stir-Fry Recipe

Vegan Cabbage and Tofu Stir-Fry with colorful vegetables and tofu over rice, garnished with sesame seeds and green onions.

This Vegan Cabbage and Tofu Stir-Fry offers a delightful crunch from fresh cabbage combined with the softness of tofu, creating a balanced texture. The dish is infused with a medley of savory and slightly sweet flavors, making it an enjoyable meal for everyone.

Ingredients

  • 1 block (14 oz) firm tofu, drained and cubed
  • 4 cups cabbage, chopped
  • 1 medium carrot, julienned
  • 1 bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)
  • Chopped green onions for garnish (optional)

Instructions

  1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
  2. Cook the Tofu: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the tofu cubes and sauté until golden and crispy on all sides. Remove from the pan and set aside.
  3. Sauté the Vegetables: In the same pan, add sesame oil, then toss in the minced garlic and ginger, cooking for about 30 seconds until fragrant. Add the chopped cabbage, carrot, and bell pepper, and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
  4. Combine: Return the cooked tofu to the pan, then add soy sauce. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste.
  5. Serve: Garnish with sesame seeds and chopped green onions if desired. Serve hot over steamed rice or noodles.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 220kcal
  • Fat: 12g
  • Protein: 15g
  • Carbohydrates: 18g