Recipe description
Published on: June 9, 2026
Plant Based
Vegan
Dairy Free
Why this recipe fits you
- High fiber from cabbage and tofu.
- Colorful plant foods support dietary diversity.
- Balanced mix of protein, healthy fats, and fiber.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Ingredients
Tofu
1
slice
Cabbage, white
1
bowl
Sesame oil
2
teaspoon
Soy sauce
6
teaspoon
Sesame seeds
1
tablespoon
Onion, green
2
piece
Rice
1
cup
Carrot
1
piece
Vinegar
1
tablespoon
Instructions
1
Chop the cabbage and carrot into thin strips.
2
Crumble the tofu into a bowl.
3
In a pan, heat olive oil over medium heat and add minced garlic and ginger. Sauté for 1 minute.
4
Add the cabbage, carrot, and soy sauce to the pan, stirring well.
5
Cook until the vegetables are just tender, about 5-7 minutes.
6
Add the tofu and sesame seeds, stirring gently to combine and warm through.
7
Garnish with chopped green onions before serving.
Nutrition
390 kcal
Calories
22 g
Protein
18 g
Carbohydrates
6 g
Fiber
6 g
Sugar
22 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
Is this dish vegan and gluten-free?
Yes, it is vegan. It is gluten-free if you use gluten-free sauces (for example gluten-free soy sauce). Check labels on any sauces if you need to avoid gluten.
How do I cook the tofu to get a creamy texture?
Press the tofu to remove moisture, cut it into cubes, and cook in a little oil until lightly golden (pan-fry or bake). Then toss with sesame and cabbage.
Can I meal prep this bowl for the week?
Yes. You can store the cooked tofu and cabbage together or separately in an airtight container for 3–4 days; keep the dressing separate to prevent sogginess.
How many servings does this yield?
Typically 2 servings; adjust portions to serve more or fewer people.
What can I substitute for the cabbage?
Good substitutes include kale, bok choy, shredded carrots, or broccoli slaw; cooking time may vary.
How can I add more fiber or protein?
Add more fiber by using extra cabbage or adding beans, lentils, quinoa, or edamame; tofu remains the protein source.
Is sesame safe for people with sesame allergy?
Sesame can trigger allergies. If needed, omit sesame and use a topping like pumpkin seeds.
What pantry staples do I need?
You'll likely need tofu, cabbage, sesame seeds or sesame oil, and a simple dressing (oil, vinegar or citrus juice, and a splash of soy sauce or tamari).
How can I make this lower in sodium?
Use low-sodium soy sauce or tamari, limit added salt, and brighten the dish with lemon juice or vinegar.
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