This Fried Cabbage and Noodles with Tofu recipe may not look fancy but it’s so good! I make this easy dinner recipe all the time and the caramelized cabbage and onion goes so well with the crispy tofu and noodles. Add some fresh herbs for extra flavor and enjoy this cozy vegan dinner on a weeknight when you want something simple, yet delicious!
I was hesitant to share this Fried Cabbage and Noodles with Tofu recipe on here because, while it’s something I make for myself all the time, I would definitely call it a humble dish. You only need a few simple ingredients and as you can see, it’s not super colorful.
But, it is so good and I would eat it for dinner every week! The caramelized cabbage and onion add so much savory and slightly sweet flavor and the grated tofu gets nice and crispy and kinda reminds me of ground turkey. This recipe is great for an easy weeknight meal that you will find yourself making over and over again!
Fried Cabbage and Noodle Recipe Ingredients
- Noodles – I used mini shells for this recipe and they worked great because the noodles, cabbage and tofu is all about the same size so it makes it easy to eat. You can use whatever kind of noodles you like though. I would recommend a bite sized noodle, rather than a long spaghetti noodle though.
- Tofu – I like to use super firm tofu that comes pre-pressed, so all I have to do for preparation is pat it dry. You should be able to find super firm tofu at most grocery stores these days, I’ve bought it at Trader Joe’s, Sprouts and Wal-Mart. If you can’t find super firm tofu, I would suggest extra firm tofu that has been pressed.
- Cabbage – I just used green cabbage for this recipe. Green cabbage is nice because it browns and caramelizes easily once cooked down. The cabbage has a nice sweet flavor that I love. You could also use purple cabbage if you like.
- Onion – I used about half of a yellow onion that I thinly sliced. The onion caramelizes a little bit, along with the cabbage and adds some nice flavor.
- Garlic – Fresh garlic adds flavor and goes nicely with the cabbage and onion. If fresh garlic isn’t your thing, you can always just use garlic powder instead.
- Tamari – You can either use tamari or soy sauce for this recipe. This is not an Asian inspired dish, but I love how the soy sauce cooks with the tofu and cabbage adding tons of flavor.
- Fresh Herbs – I add in some fresh thyme and fresh parsley. This recipe isn’t super colorful and only has a few ingredients, so I like to throw some fresh herbs in to add flavor and brighten everything up.
- Salt and Pepper – Season with salt and freshly cracked black pepper, to taste.
How To Make Fried Cabbage and Noodles with Crispy Grated Tofu
- Heat a large pot of water and place over medium-high heat. Bring water to a boil, add in your pasta and cook according to package directions. Drain pasta and add back to the pot.
- Press your tofu if needed and grate your tofu on the large side of a box grater. Once tofu is shredded, pat it dry with a clean kitchen towel. Heat a large pan over medium heat and add in a drizzle of olive oil. Next, add in the tofu, along with a pinch of salt, and let tofu cook until starting to brown, about 8 minutes, stirring occasionally.
- Next, add in your shredded cabbage, diced onion, minced garlic and tamari. You may want to add in an extra drizzle of olive oil to help the cabbage cook, but that is optional. Mix everything together well and let cook until cabbage and onion have softened and they are starting to brown and caramelize, 10-15 minutes. The tofu should also be golden brown at this point.
- Add in your fresh thyme and parsley and cook for another 2-3 minutes. Next, add your tofu and cabbage mixture to the pot with your cooked noodles and mix everything together well. Season with salt and pepper to taste and enjoy!
Fried Cabbage and Noodle Recipe Frequently Asked Questions
- Is this recipe gluten free? You can easily make this pasta recipe gluten free by using gluten free pasta noodles.
- Is this recipe vegan? Yes!
- Can other vegetables be added to the pasta besides cabbage? Yes, feel free to add any extra veggies you like to this recipe.
- What kind of tofu is best for this recipe? I like to use super firm tofu in this dish because it’s much easier to grate than a softer tofu. If you can’t find super firm tofu, use extra firm and press as much liquid out of it as you can.
- How long do leftovers last? If stored in an airtight container, leftovers should last about 4-5 days. Re-heat in the microwave or on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Filling Vegetarian Pasta Dinner Recipes?
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Crispy Sausage Pesto Pasta with Veggies
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PrintFried Cabbage and Noodles with Tofu
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Fried Cabbage and Noodles with Tofu recipe isn’t fancy but it’s so good! I make this easy dinner recipe all the time and the caramelized cabbage and onion goes so well with the crispy tofu and noodles. Add some fresh herbs for extra flavor and enjoy this cozy vegan dinner on a weeknight when you want something simple, but delicious!
Ingredients
- 1 lb pasta, I used mini shells and I would recommend something small and bite sized
- 4–5 cups thinly shredded green cabbage, about 1/2 a large head of cabbage
- 1 (16 oz) package super firm, or extra firm tofu
- 1/2 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup tamari, or soy sauce, you can use more if desired
- 1–2 teaspoons fresh thyme leaves, finely chopped
- 1/4 cup chopped fresh parsley
- Olive oil
- Salt and black pepper
Instructions
- Heat a large pot of water and place over medium-high heat. Bring water to a boil, add in your pasta and cook according to package directions. Drain pasta and add back to the pot.
- Press your tofu if needed and grate your tofu on the large side of a box grater. Once tofu is shredded, pat it dry with a clean kitchen towel. Heat a large pan over medium heat and add in a drizzle of olive oil. Next, add in the tofu, along with a pinch of salt, and let tofu cook until starting to brown, about 8 minutes, stirring occasionally.
- Next, add in your shredded cabbage (I like to thinly shred the cabbage and then chop it into smaller pieces), diced onion, minced garlic and tamari. You may want to add in an extra drizzle of olive oil to help the cabbage cook, but that is optional. Mix everything together well and let cook until cabbage and onion have softened and they are starting to brown and caramelize, 10-15 minutes. The tofu should also be golden brown at this point.
- Add in your fresh thyme and parsley and cook for another 2-3 minutes. Next, add your tofu and cabbage mixture to the pot with your cooked noodles and mix everything together well. Season with salt and pepper to taste and enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: stovetop
- Cuisine: American
Amy says
This is sooooo yummy!! Definitely going into the dinner rotation! Thank you for posting!
She Likes Food says
That’s so nice to hear, Amy!! It’s so simple but so good!