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Green cabbage braised until caramelized and combined with baked tofu that is smoky, salty, and just a little bit sweet! This easy and flavorful plant-based recipe is perfect for a light and nutritious dinner. It’s naturally sweet, meaty and requires just 6 ingredients!
Sometimes, the simpler, the better, and this is exactly what this comforting and delicious dish is about!
🥣 How to Make Smoky Tofu
This recipe starts with the tofu. First, marinate tofu slices in a combination of maple syrup, soy sauce, ground chili, and liquid smoke for at least 1 hour.
If you don’t have liquid smoke, simply use smoked paprika!
Once marinated, tofu is baked for about 20 minutes until golden brown and crispy on the edges. This tofu is amazing! It’s meaty, smoky, and perfectly spicy!
🥬 How to Make Braised Cabbage
Now, onto the cabbage!
We went with half a head of green cabbage. Slice it into thin strips and blanch it for about 5 minutes in boiling water. This will pre-cook the cabbage and make it easier to digest.
Next, sauté the cabbage for 20-25 minutes or until it starts to brown. Keep an eye on it and stir it very regularly to prevent it from burning.
This step is essential to get a nice caramelization that will bring a ton of flavor!
Finally, add the smoked tofu to the cabbage and stir to combine. Top with a pinch of ground black pepper, chopped parsley, and enjoy!
💬 FAQ
Yes, the flavor will be slightly different, but it will work!
Tempeh would make a great substitute here.
It will keep for up to 3 days in the refrigerator. Reheat gently on the stove.
This green cabbage dish can be enjoyed alone or with some rice or pasta on the side for a more hearty meal! It’s naturally sweet, super easy to prepare, and so comforting!
Looking for more easy cabbage recipes? Check out my braised savoy cabbage or vegan okonomiyaki!
🍲 More Delicious Recipes
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Braised Cabbage with Smoked Tofu
Ingredients
Braised Cabbage
- 1/2 (720 g) green cabbage shredded (about 12 cups shredded)
- 2 tbsp (30 ml) olive oil
- 1/4 and 1/8 tsp salt
- ground black pepper to taste
Smoky Tofu
- 7 ounces (200 g) firm tofu
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) maple syrup
- 1/2 tsp (3 ml) oil
- 1/2 tsp ground chili
- 1/4 tsp liquid smoke or 1/4 tsp smoked paprika
Instructions
Smoky Tofu
- Cut the tofu into thick slices of about 2×1-inch and place them in a deep plate or baking dish.
- In a small bowl, combine the soy sauce, maple syrup, oil, ground chili, and liquid smoke. Pour the marinade over the tofu and let it marinate for at least 1 hour.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the tofu slices to the baking sheet. Reserve the marinade.
- Bake the tofu for 10 minutes. Remove from the oven, flip the tofu slices, brush with the remaining marinade, and bake for another 10 minutes, or until slightly brown.
Braised Cabbage
- Bring a large pot of water to a boil. Once boiling, add the shredded green cabbage and let it boil for 5 minutes. Drain the cabbage and set aside.
- Heat the olive oil in a large and deep skillet over medium heat. Once hot, add the shredded cabbage and season with salt. Sauté for 15-20 minutes, or until completely tender. Stir regularly to make sure it doesn't stick to the bottom of the skillet.
- Once the cabbage is tender, increase the heat to medium-high, and cook, stirring regularly, until the cabbage starts to brown. This step should take about 5-7 minutes. You want the cabbage to brown slightly, this will add a lot of flavors. Taste and adjust saltiness if needed.
- Add the smoked tofu to the green cabbage and stir to combine. Season with ground black pepper, and serve immediately!
- This braised cabbage will keep for up to 3 days in the refrigerator. Reheat over medium heat.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
This was delicious. I served the tofu with cabbage and kobacha squash.
I will be making this again.
Thank you for the recipe.
You are welcome Yvonne, glad you liked this recipe 🙂
An excellent and amazing recipe. I just try it for my family. Everyone loved it. Thank you for sharing.
Glad you liked it Emy, thanks for your rating!
Does this ever look good! I agree with the commenter who mentioned the baked potato with it. That would be a wonderful, homey winter meal.
Thanks Amrita! Baked potatoes sounds perfect!
Hi Thomas – this was terrific, thank you! We are moving toward a more plant-based eating regimen, and I had tofu and cabbage on hand, with a brand new bottle of liquid smoke (first time using this condiment, tofu was great!) I added garlic, onions and carrots (for color) to the cabbage. Served it all on boiled, smashed gold potatoes, and a salad of beets, celery and goat cheese. Delish – my partner, said ‘awesome’ and he just finished (so no leftovers). Will check out some of your other recipes, too – thanks again !
Hi Susan,
Thanks so much for your feedback! I’m happy to hear you loved this recipe 😉
This is absolutely delicious. I just needed to finish off a big half of cabbage and this was the perfect recipe. I’m happy to get cabbage in my organic veg. box but I don’t enjoy it raw in salads. So I’m always on the lookout for good recipes for cooked cabbage that are not soup. And this tofu! boy, it’s delicious. I ate the cabbage and tofu over plain cooked potatoes. Really a great meal. Thanks Thomas.
So happy to hear you liked this recipe Keren 🙂
Yes, the tofu is one of my favorite as well! Thanks for your feedback!
Could I use red cabbage instead of green?
You could, but the flavor will be quite different.
Hi Thomas, do you think I could do this recipe with leeks? Thanks for all your wonderful recipes.
Hi Deb,
Sure, leeks will work! No need to blanch them though, and also keep an eye on them as they can burn quite easily.
Thank you so much – I can’t wait to try this!
You are welcome Anchen!
Ahh, Thomas, how did you know that I have a huge head of cabbage in my fridge to use up! 🙂 I will have to try this recipe out this week, I bet it would go nicely with a baked potato too. Thank you!
Haha 🙂 Hope you will like the recipe 🙂 And yes, it should go well with baked potato!