My first recipe from Ireland! I’ve never had cabbage with pasta before and it was BoyfriendLovlie who actually suggested this combination. I used red cabbage but I think white will also be fine. This meal was actually quite good. Warm and hearty for the cold weather over here at the moment.
So, here we go.
Tofu and Cabbage in Tomato Sauce
Ingredients (2 servings)
½ small red cabbage (I know small is not really a good indication here, so just use how much you feel would be right in comparison with the rest of the ingredients)
250 g tofu
2-3 tablespoons soy sauce (for marinade)
1 jar (400 – 500 g) tomato based pasta sauce (of your choice, I used onion and garlic)
1 large fresh mushroom (or as many as you like!)
2 tablespoons vegetable oil
Salt and pepper
Dried basic or thyme (optional)
Handful of fresh spinach leaves (optional)
- Cut tofu into small cubes. Marinade in some soy sauce for about 5 minutes.
- Heat 2 tablespoons of oil in a deep fry pan or wok.
- Add in tofu (drain excess soy sauce before) and fry until golden and slightly crispy.
- Remove and set aside.
- Pour off some of the oil and leave about 1 tablespoon in the pan.
- Cut the cabbage into large squares (2 – 3 cm). Separate the layers.
- Slice the fresh mushrooms.
- Heat the remaining oil (on medium heat) in the pan/wok.
- Add cabbage. Stir and sautee.
- Allow to cook for 7 – 8 minutes until slightly tender. (Be careful not to allow it to become too soft at this stage).
- Add in the mushrooms. Sautee for a few more minutes.
- Add pre-fried tofu.
- Pour the pasta sauce and allow to simmer for 8 – 10 minutes. Add water if required.
- Add spinach leaves and simmer for another 1 – 2 minutes.
- Add salt and pepper to taste.
- Sprinkle your favourite dried herbs. I used dried basil.
- Serve with boiled pasta or spaghetti. (Boil pasta according to packet instructions).