High Protein Stir Fry Cabbage

Elevate your weeknight dinners with this High Protein Stir Fry Cabbage, a vibrant and nutritious dish packed with plant-powered protein! Perfect for those seeking a quick and wholesome meal, this recipe combines crisp green cabbage, protein-rich tofu, and edamame, all stir-fried to perfection with fragrant garlic, ginger, and a splash of soy sauce for bold umami flavor. Tender julienned carrots add a touch of sweetness, while optional red chili flakes bring a spicy kick. Ready in just 30 minutes, this versatile stir fry is gluten-free friendly and pairs beautifully with quinoa, brown rice, or your favorite grain. Garnish with spring onions and sesame seeds for a deliciously fresh finish. Whether you're after a high-protein vegetarian dinner or a healthy meal prep idea, this stir fry is a satisfying choice that’s as nutritious as it is flavorful!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 head (medium) Green cabbage
• 400 grams Firm tofu
• 1 cup Edamame (shelled)
• 2 medium, julienned Carrots
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil (or any neutral cooking oil)
• 3 stalks, chopped (optional) Spring onions
• 0.5 teaspoon (optional, for spice) Red chili flakes
• 0.25 teaspoon Black pepper
• 1 tablespoon (optional, for garnish) Sesame seeds

Directions

Step 1

Press the tofu to remove excess water by placing it between paper towels and placing a heavy object on top for 10-15 minutes. Once pressed, cut the tofu into small cubes.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat. Add the tofu cubes and cook for about 5-7 minutes, flipping occasionally, until they are golden brown on all sides. Remove the tofu from the pan and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

Step 4

Add the julienned carrots, shredded cabbage (cut into thin strips), and shelled edamame to the skillet. Stir fry for 5-7 minutes, stirring frequently, until the vegetables are slightly softened but still crisp.

Step 5

Push the vegetables to one side of the skillet and reduce the heat to low. Add the soy sauce (or tamari), sesame oil, black pepper, and red chili flakes (if using). Mix well to coat the vegetables evenly.

Step 6

Return the cooked tofu to the skillet and gently toss everything together until combined. Cook for another 1-2 minutes to heat through.

Step 7

Remove the stir fry from the heat, sprinkle with chopped spring onions and sesame seeds (if using), and serve immediately. This dish can be enjoyed on its own or paired with quinoa, brown rice, or your favorite grain.

Nutrition Facts

Serving size	1803.1 grams (1803.1g)

Amount per serving	% Daily Value*
Calories	1330

Total Fat 76.70g	98%
Saturated Fat 10.80g	54%
Polyunsaturated Fat 8.10g
Cholesterol 0mg	0%
Sodium 3351mg	146%
Total Carbohydrate 106.00g	39%
Dietary Fiber 44.30g	158%
Total Sugars 45.70g
Protein 88.50g	177%

Vitamin D 0IU	0%
Calcium 1202mg	92%
Iron 17mg	95%
Potassium 3934mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 24.1%

Carbs: 28.9%