Tofu and Cabbage Stir Fry with Basil, Why Meatless Monday and More Plants, Good Heath Guide ~ Something for Everyone!

Cabbage is probably one of my MOST favorite veggies I eat year round. I can’t wait for you to make my newest recipe featuring two of my faves ~ Tofu and Cabbage!

Tofu and cabbage make ideal partners in a stir-fry, bringing contrasting soft and crisp textures. I stir fried both the tofu and cabbage separately, tossed them together with a simple yummy sauce.

For best results, the tofu is pan-fried until golden, then stirred in at the end to maintain its shape and preserve its creamy texture. If you’re not a tofu fan, I am here to ask you to reconsider and try this recipe.

There is so many reasons to eat more plants for your health and cabbage is so good for you. This is also a great way to experiment with tofu. Tofu is delightful in a stir fry and takes on the flavors of your spices and sauces and is seriously delicious!

Scrambled eggs add fluffy bites, while fresh basil perfumes the dish and spinach brightens it up.

My goal is to eat 6 to 9 fistfuls of veggies every day. Why? They are simply good for you! When you eat more plants you get more fiber, more vitamins and minerals, better health, more energy, and you’ll be in a better mood. Make it a priority to eat meatless every Monday ok 👍!

The hot mustard sauce complements the caramelized cabbage and truly take this dish up a notch. You can also use hot red pepper flakes if you do not have a spicy mustard.

I used green cabbage from my CSA Fall Box. I am so grateful for my CSA for seasonal veggies and the convenience of having so many seasonal veggies at my finger tips. I enjoy planning my meals around whatever is in my box verses running to the grocery store to grab what I need😍. It’s always sad when the season ends.

Other options you can use other than a green cabbage is Napa or Savoy or even combination of red and green would be really nice. I paired mine with some orange roasted carrots and cauliflower. It would also be nice with steamed rice.

Besides investing in Whole Foods, I also encourage you to fill in the gaps with good quality food supplements.

I personally love and use Shaklee products daily. Recently they introduced their GOOD HEALTH GUIDE which comes around once a year. There are a total of FIFTEEN products on sale and many of them are some of our most popular selling ones. I especially love the Optiflora, Dream Serene, and the organic greens booster! You can shop here. Let me know if you have questions.

TOFU & CABBAGE STIR FRY with Fresh Basil & Spinach

INGREDIENTS:

• ¼ cup coconut oil
• 1(14-ounce to 16-ounce) package firm tofu, drained and cut into ½-inch cubes
• Kosher salt and black pepper
• 1 tablespoon jarred hot mustard
• 1 tablespoon low-sodium soy sauce like coconut aminos
• 1 to 2 tablespoons minced garlic (from 3 to 6 cloves)
• 2 large eggs, beaten
• 1 pound green cabbage (from ½ large cabbage), chopped into 1-inch pieces (6 cups)
• 1 tablespoon minced fresh ginger
• ¼ cup chopped or torn basil, plus more for garnish
• Fresh spinach
• A few pinches red-pepper flakes (optional)
• Steamed rice, for serving OR roasted veggies

DIRECTIONS:

1. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add tofu, season with salt and pepper and cook, stirring occasionally, until tofu is lightly golden in spots, about 5 minutes.
2. While the tofu cooks, in a small bowl, combine the mustard and soy sauce; stir until smooth.
3. Once the tofu is golden in spots, stir in 1 tablespoon of the garlic until well incorporated, then push the tofu to one side of the skillet.
4. Add eggs to the empty side of the skillet and allow them to set a little before stirring. Once the eggs are scrambled, stir them into the tofu mixture. Transfer tofu mixture to a large plate. Wipe out skillet.
5. In the skillet, heat the remaining 2 tablespoons oil over medium. Add cabbage, season with salt and pepper and cook, stirring occasionally, until lightly charred and softened, about 8 minutes. Add ginger and the remaining 1 tablespoon garlic and stir until fragrant, 1 minute.
6. Stir in the mustard sauce and cook, stirring occasionally, until all of the sauce has been absorbed, about 2 minutes. Fold in the tofu-egg mixture. Turn off the heat and stir in the basil and red-pepper flakes, if using.
7. Transfer the stir-fry to shallow bowls and garnish with additional basil. Serve with rice or roasted veggies or both 😌.

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Are you tofu fan?

Do you use supplements and have you heard of Shaklee?

What is your favorite way to make cabbage?