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Cabbage Tofu Noodle Stir Fry

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Category: Lunch, Dinner


Simple and nourishing noodle stir fry with purple cabbage, mushrooms, and spinach. 


  • 1 cup penne noodles, measured when dry (gluten free, if needed)
  • 1/2 tbsp avocado oil
  • 1/4 cup yellow onion, finely diced
  • 1 clove of garlic, minced
  • 7 oz firm tofu, cubed
  • 2 cups shredded purple cabbage (I use a mandoline)
  • 1 cup shiitake mushrooms, sliced
  • 1/3 cup coconut aminos 
  • 1 tbsp sesame oil
  • Salt and pepper, to taste
  • Dash of red pepper flakes
  • 12 cups baby spinach, roughly chopped


  1. First, prepare all of the veggies. Then cook pasta according to directions on box.
  2. While pasta is cooking, heat a large skillet over medium heat. Add avocado oil, onion, and garlic. Cook until fragrant, 30-60 seconds. 
  3. Stir in tofu, cabbage, and mushrooms. Cook for 2 minutes, stirring occasionally.
  4. Slightly reduce heat, then stir in coconut aminos and sesame oil. Season well with salt and pepper, plus a pinch of red pepper flakes. Give everything a good stir, then allow to simmer for 5 minutes.
  5. Drain pasta, then stir the pasta into the pan along with the baby spinach. Remove from heat and serve!