Recipe Review – Tofu Veggie Bowl with Cabbage Noodles

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love! The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Tofu Veggie Bowl with Cabbage Noodles

This Tofu Veggie Bowl with Cabbage Noodles recipe from Eating Bird Food is perfect for meatless Monday. It’s quick, easy, and packed with veggies. This recipe takes a bit of prep to chop the ingredients, but the cooking time is short.

To make, you’ll sauté tofu, then garlic, ginger, and veggies until soft. You mix a simple from-scratch sauce and add this to the cooked veggies – that’s it!

Using cabbage makes this recipe perfect for all seasons, and you can clean out your fridge by adding additional veggies you have on hand. Not satisfied with cabbage noodles alone? Serve with rice or traditional noodles.

What you’ll need:

  • 12 oz extra firm tofu

  • 1/2 cup vegetable stock

  • 1 Tbsp low sodium tamari (or soy sauce)

  •  1/2 tsp maple syrup

  • 1 Tbsp rice wine vinegar

  • 1 tsp sesame oil

  • 1 1/2 Tbsp coconut oil

  • 1 Tbsp minced ginger

  • 1 Tbsp minced garlic (2-3 cloves)

  • 1-2 cups fresh broccoli

  • 1 medium cabbage

  • 1 green pepper

  • 2 carrots

  • 1/4 cup chopped walnuts

  • salt and pepper, to taste

Makes 3 servings.

Time: 30 minutes

Want to make it? Click the link for the full recipe ? Tofu Veggie Bowl with Cabbage Noodles Recipe from Eating Bird Food

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