Go Back
–+ servings

Vegan Tofu Cabbage Stir-Fry

A quick and healthy vegan stir-fry featuring tofu and cabbage, packed with flavor and nutrients.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups cabbage shredded
  • 1 cup bell pepper sliced
  • 1 cup carrots julienned
  • 1 cup broccoli cut into florets
Protein
  • 14 oz firm tofu pressed and cubed
Sauce
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger grated
  • 2 cloves garlic minced
  • 1 teaspoon sriracha optional for heat
Garnish
  • 2 tablespoons green onions sliced
  • 1 tablespoon sesame seeds toasted

Method
 

Prepare the Tofu
  1. Press the tofu to remove excess moisture, then cut it into cubes.
Cook the Tofu
  1. In a wok, heat a tablespoon of sesame oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
Stir-Fry the Vegetables
  1. Add the garlic and ginger to the wok, stir-frying for about 30 seconds until fragrant.
  2. Add the cabbage, bell pepper, carrots, and broccoli. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
Add Sauce and Combine
  1. Pour the soy sauce and sriracha over the vegetables and tofu. Toss everything together to coat evenly and cook for an additional 2 minutes.
Serve
  1. Remove from heat, garnish with green onions and sesame seeds, and serve hot.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 14gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 3mg

Notes

Feel free to add other vegetables or adjust the sauce ingredients to your taste.

Tried this recipe?

Let us know how it was!