In this vegan dinner recipe of Stir-Fried Tofu, Red Cabbage and Winter Squash we have chosen the superfood – tofu which is inexpensive, easy to make, steps simple to follow and always delicious! The color collaboration of purple from the cabbage and orange from the winter squash makes this dish easy on the eye and a pleasure to serve to your guests.
To make Stir-Fried Tofu, Red Cabbage and Winter Squash, you will need the following ingredients:
In a small mixing bowl, whisk 1 tablespoon soy sauce, rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside to use later.
In a pan over medium-high heat, heat 1 tablespoon oil and add tofu. Stir fry for about 3 minutes until lightly browned.
Remove cooked tofu from hot pan and season with soy sauce to taste.
In the same pan, heat remaining oil and add butternut squash. Sauté for about 5-8 minutes until lightly browned.
Add ginger, garlic and salt to season. Cook for about 30 seconds.
Add cabbage and cook for about 6 minutes, add ¼ cup water every now and again, until squash is soft and cabbage is soft but still crunchy.
Add tofu back in the pan of cooked vegetables and pour the sweet and sour mixture over. Mix through a few times until everything is glazed.
Serve with rice, bulgur or buckwheat noodles, as you choose.
If you’re a vegan newbie then this Stir-Fried Tofu, Red Cabbage and Winter Squash recipe is a great choice to try and ease into the idea of meat-free meals. This stir fry is hearty and filling and just wonderful for words. Did you enjoy making it? Let us know and tag #cookmerecipes online to share your experience with us.
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