There’s something so comforting about the sizzling sound of tofu hitting a hot skillet. This High Protein Vegan Tofu and Cabbage stir fry is a crowd-pleaser that’s been trending lately. It’s all about vibrant colors and wholesome flavors, perfect for a cozy weeknight dinner.
Imagine a crunchy mix of cabbage and crispy tofu, tossed in a savory soy ginger sauce. It’s like your favorite takeout, but quick and healthy. You’ll whip it up in under 30 minutes using pantry staples, making it an ideal choice for meal prep or a last-minute dinner.
Started making this dish a few years back when I was on a health kick after the holidays. My friend called it “the ultimate comfort food,” and I couldn’t agree more! The trick? Press the tofu to get out extra moisture for that perfect crisp. It’s become a staple in our home, and all these years of experimenting? Totally worth it!
Yesica Andrews
High Protein Vegan Tofu and Cabbage Delicious Stir Fry
This High Protein Vegan Tofu and Cabbage Stir Fry is an oil-free, flavor-packed dish perfect for quick weeknight dinners. Combining crunchy veggies with Asian-inspired seasonings, it offers a satisfying and healthy meal option. Try this Vegan Tofu Cabbage Bowl Peanut Sauce style dish for an easy, plant-based protein boost that’s ready in just 30 minutes.
1 bunch 6 medium scallions green and white parts divided
1/2 cup diced red onion
2 teaspoons fresh ginger minced or grated
1 12-ounce bag coleslaw mix of green cabbage red cabbage and carrots
5 cloves garlic minced or grated
1 tablespoon sriracha
2 tablespoons tamari
1 tablespoon unseasoned rice wine vinegar
1 8-ounce can sliced water chestnuts drained and rinsed
Toasted sesame seeds and Sriracha to garnish
Method
Drain the tofu and crumble it by hand into small pieces resembling ground meat. Set aside.
Warm a large non-stick skillet or wok over medium-high heat.
While heating, slice the scallions thinly and separate the green parts for garnish. Dice the red onion and mince the ginger.
Add the white scallion slices, diced onion, and minced ginger to the pan and cook, stirring frequently, until softened, about 2 to 3 minutes.
Stir in the coleslaw mix and garlic, continuing to cook and stir until the cabbage is just starting to wilt, roughly 3 to 5 minutes.
Meanwhile, drain, rinse, and slice the water chestnuts if needed.
Add the crumbled tofu to the pan and stir often, cooking until most moisture evaporates and the mixture begins to stick slightly to the pan. The cabbage should remain tender with a bit of crunch.
Pour in the sriracha, tamari, and rice wine vinegar; stir everything together and cook for another 30 seconds to blend the flavors.
Remove the pan from heat and fold in the water chestnuts.
Top with the reserved green scallion slices, toasted sesame seeds, and extra sriracha to taste.
Serve right away and enjoy your protein-packed vegan stir fry!
Notes
Feel free to adjust the sriracha level according to your spice preference. This dish is great on its own or served over rice for a more filling meal. Leftovers keep well refrigerated for up to 3 days.
Why You’ll Love This Recipe
Quick to Prepare: Ready in just 30 minutes, perfect for busy weeknights.
High Protein: A comforting bowl featuring 25g protein from high-protein tofu.
Flavorful and Satisfying: A scrumptious blend of crunchy cabbage, aromatic ginger, and garlic.
Great for Meal Prep: Easily doubles or triples for leftovers that pack a nutritious punch.
Key Ingredients & Tools
High-Protein Tofu: The star of the show! Extra-firm tofu crumbled for that meaty texture.
Cabbage and Coleslaw Mix: The vibrant mix of green cabbage, red cabbage, and carrots provides great crunch and color.
Fresh Aromatics: Scallions, garlic, and ginger bring the dish to life with their bold flavors.
Non-Stick Pan or Wok: Essential for easy cooking and cleanup.
How It Works Step-by-Step
Start by draining and crumbling the tofu until it resembles ground meat; this ensures a perfect texture.
In a preheated pan, sauté the white parts of scallions, red onion, and ginger until they softenabout 2-3 minutes.
Add your coleslaw mix and garlic. Cook until the cabbage wilts slightly, around 3-5 minutes; keep some crunch!
Mix in the crumbled tofu, cooking until everything is heated through and moisture is released.
Add sriracha, tamari, and rice wine vinegar to bring all the flavors together; stir for 1 more minute.
Finish with the water chestnuts and garnish with green scallions and sesame seeds. Enjoy immediately!
Troubleshooting Tips
Tofu Too Moist? Make sure to press the tofu well before crumbling; moisture affects the crispiness!
Cabbage Too Soft? Don’t overcook; add it after the aromatics for that perfect al dente crunch.
Too Spicy? Adjust the sriracha to your taste, or skip it altogether if you prefer milder flavors.
Serving Suggestions
This High Protein Vegan Tofu and Cabbage dish shines on its own but is also incredible paired with:
A side of steamed rice or quinoa for a filling meal.
Light soy sauce or a homemade peanut sauce drizzled on top for added flavor.
Fresh herbs or a squeeze of lime to elevate it even more!
Storage Tips
Storage Method
Duration
Refrigerator in an airtight container
3-5 days
Freezer in a sealed container
Up to 3 months
To reheat, simply uncover and heat on the stove until warmed through. A splash of water or broth can help bring back moisture!
Quick Tips
Ingredient Variations: Try adding bell peppers or snap peas for extra crunch and color!
For More Protein: Serve alongside edamame or sprinkle more toasted sesame seeds.
Make It Your Own! Feel free to adjust the flavors with your favorite spices or sauces!
Expert Says
Incorporating high protein vegan tofu and cabbage into your meals not only enhances flavor but also boosts nutrient density. Tofu provides all essential amino acids, making it a complete protein source for plant-based diets, while cabbage adds fiber and vitamins, promoting digestive health and overall well-being.
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The High Protein Vegan Tofu and Cabbage Recipe Worth the Wait
After several months of experimenting, I finally found a balance between the crispy tofu and the tender cabbage. One batch was so salty that it turned into an inside joke at dinner! Now, this dish is a celebration of textures and flavors that feels nourishing and satisfying, just like a comforting hug.
FAQs ( High Protein Vegan Tofu and Cabbage )
What is the best tofu for this recipe?
Extra-firm tofu works best for this dish as it holds its shape during cooking and provides a satisfying texture. Be sure to press it to remove excess moisture for optimal results.
How can I make this dish spicier?
Add a teaspoon of chili flakes or a spoonful of sriracha to the stir-fry for an extra kick. Adjust according to your heat preference for a perfect balance!
Can I use other vegetables in this meal?
Absolutely! Bell peppers, carrots, and broccoli can all be great additions. Just be mindful of their cooking times to ensure everything is perfectly tender.
Is this recipe suitable for meal prep?
Yes, this stir-fry is excellent for meal prep! It stores well in the fridge and can be reheated easily, making it a convenient option for busy weeks.
What sauces go well with this dish?
Peanut sauce or soy-ginger sauce complement this dish beautifully. They add extra flavor and richness, enhancing the overall taste experience.
Conclusion
You’ll love how this High Protein Vegan Tofu and Cabbage stir-fry comes together in just 30 minutes! The comforting aroma fills your kitchen, making it hard to resist. Trust me, it’s like giving your taste buds a warm hug!
Feel free to swap in your favorite veggies or toss in some crunchy peanuts for extra texture. A little hint from my kitchen: adding a splash of lime juice brightens it up beautifully! And don’t forget, leftovers reheat wonderfullyjust a quick stir in the pan will do.
I’d love to hear your memories or variations on this dish! Did you grow up enjoying something similar? Save or share this recipe with someone who would enjoy it; cozy meals like these are meant to be shared. Happy cooking!
