Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce

Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.7
  • Total Fat: 13.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 712.2 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 15.7 g

View full nutritional breakdown of Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce calories by ingredient
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Introduction

If you're into meal prep, this is a great recipe. It's easy, it's fast, and has several colors of the rainbow. You can use red or white cabbage for this. Carrots are a decent substitute for sugar snap peas.

The longer you marinade the tofu the better.

One last tip - freeze the tofu in the package you get it from the store overnight. Then allow to thaw before starting the recipe. It really improves the texture of the tofu.
If you're into meal prep, this is a great recipe. It's easy, it's fast, and has several colors of the rainbow. You can use red or white cabbage for this. Carrots are a decent substitute for sugar snap peas.

The longer you marinade the tofu the better.

One last tip - freeze the tofu in the package you get it from the store overnight. Then allow to thaw before starting the recipe. It really improves the texture of the tofu.

Number of Servings: 4

Ingredients

    Tofu and Marinade Ingredients

    14 oz Tofu, Extra Firm
    1 tbsp Sesame Oil
    1 tbsp Soy Sauce
    2 tsp Vinegar - Natural Rice Vinegar (
    2 tsp Maple Syrup
    .5 tsp Ginger, ground

    Peanut-Sriracha Sauce
    2 tbsp Skippy Natural Creamy Peanut Butter
    2 tbsp Rice Vinegar
    2 tbsp Maple Syrup
    2 tsp Sesame Oil
    1 tbsp Soy Sauce
    1 tbsp Sriracha Hot Sauce (Rooster sauce)
    1 tbsp hot water

    Bowl Ingredients
    6 cup, shredded Cabbage, red, fresh
    1 medium Red Bell Pepper (any color is fine)
    1.5 cup B Sugar Snap Pea's

Tips

Freeze the tofu over night, then thaw before starting this recipe to improve the texture of tofu


Directions

Drain the tofu as best you can. I use a tofu press, but squeezing out the liquid into a towel works too. The more water you get out, the better the tofu will soak up the marinade.

While tofu is being drained, whisk to gather the sesame oil, soy sauce, rice vinegar, maple syrup and ground ginger root to make the marinade.

When tofu is pressed, cut into small cubes, about 3/4 inches square
Put tofu into a small bowl and gently toss with the marinade. If you have time, let it marinate 15 minutes or more before you bake.

Spray a large baking sheet with non-stick cooking spray
Preheat oven to 400F
Spread tofu out on the baking sheet so pieces are not close or touching and bake 10 minutes.

Remove pan from oven and turn the tofu pieces over.
Bake another 10 minutes or until all the tofu is nicely browned and the edges feel firm. (This could take longer than 10 minutes, but keep an eye on the tofu and don't let it burn!)

While the tofu bakes, thinly slice and chop the cabbage.
Cut away the stem and remove the seeds of the bell pepper and cut into short thin strips.
Cut sugar snap peas in half lengthwise on the diagonal to make slivers

Whisk together the rice vinegar, maple syrup, sesame oil, soy sauce, sriracha and hot water to make the peanut-sriracha sauce.

When tofu is done, make bowls with a generous layer of red cabbage topped with red bel pepper strips, sugar snap pea slivers and tofu cubes on top.

Drizzle 2 TBSP on servings you're planning to eat right away. Put the rest in the fridge.

Individual ingredients can be kept in the fridge several days. The bowls taste good even with cold tofu

Serving Size: Makes 4 large bowls.

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