Cabbage Stir Fry X 2

Two delicious cabbage-based meals: one green, one purple.  Similar ingredients, strikingly different results.

Cabbage Stir Fry, Green Style
And the Purple…                                                                                     

Green Cabbage Stir Fry with Soba


one small head green cabbage, thinly sliced

one package tofu (I used MoFu extra firm), pressed and sliced

1 package soba noodles

1/2 of a large onion, diced

3 large cloves garlic, minced

1/4 cucumber, peeled and cut into thin strips

handful cilantro leaves

coconut oil

olive oil

rice vinegar


1/2 a lemon

sriacha (squirt to taste)

salt and pepper


Heat a tsp or two of coconut oil in a large skillet and cook the tofu until golden brown. Set aside.

Saute onion and garlic in olive oil.

Bring a medium pot of salted water to boil and cook soba noodles for a few minutes. Rinse with cold water and set aside.

When the onion is soft, add cabbage, braggs, rice vinegar, sriacha, and lemon juice, and saute until cooked. Add half the cilantro leaves before turning off the heat.

Chop your tofu strips into cubes.

Combine soba noodles, cabbage mixture, and tofu. Garnish with cilantro and slice cucumber. And of course, I always use a little more sriacha.

Purple Cabbage Stir-Fry  with Quinoa


1/2 head of purple cabbage,  thinly sliced

1/2 an onion, diced

3 large cloves garlic, minced

green beans, washed and ends snipped

one package tofu, drained and sliced into strips

one can baby corn

handful of mushrooms (I just used the conventional white ones)

1 cup quinoa

veggie broth

cilantro leaves

olive oil

rice vinegar



1/2 lemon

salt and pepper


As you can see, many of the ingredients are the same as above. The technique is the same too. Using sunflower oil to cook the tofu here, though, creates a different flavor than the coconut oil used in the green cabbage recipe.

Start by cooking the tofu. As mentioned above, use 1-2 tbps sunflower oil

When the tofu is cooked, set aside. Once it cools, chop it into cubes.

Add some olive oil to the pan and add your onion. A few minutes later, add the garlic. Saute for a few minutes.

Next come the green beans, followed by the cabbage and mushrooms.

Douse the mixture with your braggs-vinegar-lemon-cilantro combination. When the green beans are cooked, the rest of the vegetables will also be ready.

While the veggies are cooking, boil water/veggie broth for the quinoa. ( I use a 2:1 broth to quinoa ratio). Cook the quinoa.

When the veggies are finished, add the baby corn and your cooked tofu.

Serve over quinoa with extra cilantro and sriacha.


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