This hearty Tofu and Cabbage in Tomato Sauce recipe is simple, colourful, and full of flavour! Crispy tofu, tender red cabbage, and mushrooms are cooked together in a rich tomato sauce. A handful of fresh spinach adds a touch of green, making it as pretty as it is tasty. It’s easy to make and perfect for a quick dinner or a cozy meal to share. A delicious way to enjoy healthy, comforting food!
My first recipe cooked in Ireland! I’ve never had cabbage with pasta before and it was Kevin who actually suggested this combination. I used red cabbage but I think white will also be fine. This Tofu and Cabbage dish served over pasta was actually quite good. Warm and hearty for the cold weather over here at the moment.
Tofu and Cabbage in Tomato Sauce
This dish pairs golden-crisp tofu with tender red cabbage ribbons, brought together in a rich tomato sauce infused with earthy mushrooms and the option of fresh spinach for a touch of green. It’s a colorful, texture-packed creation that’s as visually stunning as it is delicious.
Ingredients
- ½ small red cabbage (adjust the amount based on your preference relative to other ingredients)
- 250 g (8.8 oz) tofu
- 2–3 tbsp soy sauce (for marinating)
- 1 jar (400–500 g / 14–18 oz) tomato-based pasta sauce (e.g., onion and garlic flavor)
- 1 large fresh mushroom (or more, if desired)
- 2 tbsp vegetable oil
- 1/2 teaspoon dried basil or thyme
- 1 teaspoon smoked or sweet paprika
- Salt and pepper, to taste
- A handful of fresh spinach leaves (optional)
Instructions
Cut the tofu into small cubes and marinate them in soy sauce for about 5 minutes.
Heat 2 tablespoons of vegetable oil in a deep frying pan or wok.
Drain any excess soy sauce from the tofu and fry the cubes until golden and slightly crispy. Remove and set aside.
Pour off excess oil from the pan, leaving about 1 tablespoon.
Cut the cabbage into large squares (approximately 2–3 cm / 1 inch) and separate the layers. Slice the mushroom.
Heat the remaining oil over medium heat, add the cabbage, and sauté, stirring occasionally, for 7–8 minutes until slightly tender but not overly soft. Stir in the mushrooms and sauté for another 2–3 minutes.
Return the tofu to the pan. Pour in the pasta sauce, paprika and dried herbs, stirring to coat everything evenly. Let it simmer for 8–10 minutes, adding a splash of water if the sauce becomes too thick.
If using spinach leaves, add them in the last 1–2 minutes and cook until just wilted.
Add salt and pepper to taste, and serve warm with boiled pasta or rice, cooked according to the package instructions.
Enjoy your flavourful and hearty meal!
The images in this post have been updated with a newer photo. The original photo is included below for reference, in case you recognize it or found this post through a link featuring the older image.
I also never had cabbage with pasta, but the dish looks great! So bright and colourful.
Wow! This looks and sounds really good.
your dish looks stellar and sounds so awesome! i love cabbage so much – and mushrooms, too! i’ll definitely be trying the recipe! thanks so much, Lovlie! it sounds DIVINE! 😀
mihl, twoveganboys and jessy: it was a nice dish. I must try white cabbage next time. And I actually cooked more than enough and had it the following day as well.
Great combination …looks yum 🙂
I love cabbage and pasta but I normally use white or green. This looks yummy too!
Hmmm seems delicious…I will surely try this dear
Wow! This looks so delicious!<BR/><BR/>Also, I love your site banner. Really cute! 🙂
usha: thanks! I hope you’ll like it if you try it!<BR/>dj: I actually had never had white cabbage with pasta before! I will try that next time!<BR/>dhaneesha: thanks for coming by and I hope you’ll like this dish!<BR/>jess: it was indeed delicious! And thanks about the banner. 🙂