Polish Cabbage and Noodles
Sautéed cabbage and onions tossed with noddles and vegan parmesan cheese, topped with herby oven-baked tofu.
Ingredients
Cabbage Pasta
- 1 lb short pasta such as bow ties or shells
- ½ cup olive oil
- 1 large green cabbage
- 1 large yellow onion
- 3 tsp kosher salt
- 2 tsp black pepper
- 1 tsp garlic granules
- ½ cup vegan parmesan, plus more for serving such as VioLife
Baked Tofu
- 1 block firm tofu
- 1 tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ½ tsp garlic granules
Instructions
Prep
- Start by slicing the onion, then set aside. Next, remove the outer leaves of the cabbage. Quarter it and remove the core. The slice and set aside.Finish prepping by pre-heating the oven to 400 degrees for the tofu.
Sauté the Veggies
- Add the olive oil to a large frying pan and set the heat to medium-high. Add the onions, cabbage, salt, and black pepper. Cook for 5 minutes, then the heat to medium and cook for 15 minutes, stirring occasionally. Add the garlic granules in the last two minutes of cooking and mix well.
- 👩🏻🍳 Tip: It's important to note that this will seem like more oil and salt than is necessary for the vegetables, but this will create the sauce for the entire dish later on, so don't skimp. The salt draws out the flavorful juices from the onions and cabbage, which will mingle with the olive oil and create a delicious sauce for the pasta.
Bake the Tofu
- Then chop the tofu into small bite-sized pieces and pat dry with a clean towel. Place on a baking sheet with the olive oil, salt, pepper, oregano, and garlic granules and toss to coat. Spread into an even layer and bake for 15 minutes.
Cook the Pasta
- When the water is boiling, drop in the pasta, stir and cook for 10 minutes.
Combine
- Drain the water from the pasta and add the noodles back to the pot. Add the cabbage and onion, and parmesan. Mix well to combine over low heat for 1 minute.Serve in bowls with the baked tofu on top, and sprinkle more vegan parmesan if desired. Enjoy!