DINNER · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Ginger cabbage & tofu skillet
Cabbage softens around pan-browned tofu and ginger.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 14 oz firm tofu, drained and cubed
- 4 cups sliced cabbage
- 2 tbsp olive oil
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- ¼ cup water
Make it
- Pat tofu dry. Brown in oil in a wide frying pan over medium heat for 8–10 minutes, turning occasionally.
- Add cabbage, ginger and water. Cover and cook for 5–7 minutes, until cabbage is tender.
- Stir in soy sauce and cook uncovered for 2 minutes. Serve hot.
Make room for your circumstances.
Allergens: Soy; Wheat/gluten in many soy sauces
Substitution: Use suitable gluten-free tamari if necessary; this remains soy-containing.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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