Guest Post: Oven "Stir-Fried" Cabbage And Tofu

Oven "Stir-Fried" Cabbage And Tofu

By Guest Blogger, Julia Hanna

Today I made an "oven stir-fry" cabbage and tofu that also included chopped onions, tomatoes, and diced jalapeno pepper. Vegans such as myself often make stir-fries with tofu, but people who prefer meat could use beef or chicken in this cabbage stir-fry. This was an impromptu recipe that I created with ingredients that were in my fridge rather than having to go out and buy special supplies. Actually, stir-fries are ideal because these are tasty when you use up veggies, tofu, or meats you already have.

I started out by chopping up the cabbage and put it in a large bowl.

Next, I added chopped tomatoes and onions to the bowl.

I drained the water from a package of organic firm tofu before opening it. 

I cut the tofu into cubes the best I could, but some of the pieces crumbled, which is fine with me.

I allowed the cabbage, tofu, tomatoes, onions, and chopped jalapeno to cook down a bit in the roaster oven before adding some nutritional yeast, salt, and oil to stir-fry oven style. Rather than buying soy sauce for this stir-fry, I just used the nutritional yeast because it gives every dish a savory flavor without having to buy a new sauce. For this oven "stir-fry" I would open the lid of the roaster oven every five minutes to stir the vegetables and the tofu.

 

After "stir-frying" the cabbage and tofu in the roaster oven for about forty minutes I took the pan out of the oven and allowed it to cool it off.

After the cabbage stir-fry cooled off, I plated up a portion to eat. The nutritional yeast was an interesting way to create a sauce for my cabbage dish without using soy sauce.