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HIGH PROTEIN VEGAN TOFU AND CABBAGE centered hero view, clean and uncluttered

High Protein Vegan Tofu and Cabbage Delicious Stir Fry

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  • Author: Anett Roettges
  • Total Time: 30 minutes
  • Yield: Serves 3
  • Diet: Vegan Plant-Based Gluten-Free Low Carb

Description

This High Protein Vegan Tofu and Cabbage recipe is a flavorful and quick stir fry perfect for a healthy dinner. Enjoy a satisfying Vegan Tofu Cabbage Bowl Peanut Sauce touch with crunchy veggies. Ideal as an Easy Tofu Cabbage Stir Fry Soy Ginger meal for busy weeknights.

Ingredients

Scale
  • 1 16-ounce package extra-firm high protein tofu
  • 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 or red cabbage or 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

Instructions

  1. Remove the tofu from its package and thoroughly drain the water. Break the tofu into small pieces by hand until it resembles ground meat, then set it aside.
  2. Warm a large non-stick skillet or wok over medium-high heat.
  3. Prepare the scallions by thinly slicing them, keeping the green parts separate for garnish. Chop the onion finely and mince the fresh ginger.
  4. Add the white parts of the scallions, diced onion, and ginger to the heated pan and cook while stirring frequently for 2 to 3 minutes until they soften slightly.
  5. Introduce the coleslaw mix and minced garlic to the pan. Continue stirring and cooking for 3 to 5 minutes until the cabbage wilts but remains a bit crisp.
  6. While cooking, drain and rinse the water chestnuts and slice if necessary.
  7. Add the crumbled tofu to the pan and stir often to help release its moisture. Continue cooking until the mixture dries out and begins to stick lightly to the bottom. The cabbage should be tender yet retain some crunch.
  8. Pour in the sriracha, tamari, and rice wine vinegar. Stir everything well and cook for an additional minute to blend the flavors.
  9. Remove the pan from heat and mix in the water chestnuts.
  10. Garnish your dish with the reserved green scallion slices, toasted sesame seeds, and extra sriracha if desired. Serve immediately and enjoy your meal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner Entree Lunch
  • Method: Stovetop
  • Cuisine: Asian Chinese Gluten-Free Healthy Plant-Based Vegan Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 306kcal

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Find it online: https://www.cookzya.com/high-protein-vegan-tofu-and-cabbage/