Mexican Cabbage with Sriracha-Agave Tofu
Can you guys believe it’s October? Sadly I wont be participating in MoFo, but can’t wait to read all the great posts from my fellow bloggers!
Have you guys tried Happy Herbivore’s Mexican Cabbage? I love, love, love this dish. It’s simple, filling and low fat… and really low calorie too! I make it a few times a year, in all kinds of weather, but when the temps start to drop I want a slightly heartier version- and that’s where my Sriracha-Agave Tofu comes in!
Mexican Cabbage with Sriracha-Agave Tofu (makes 2 servings)
Ingredients:
- 1 batch of Mexican Cabbage (I skipped the chips but added some extra chili powder)
- 1/2 batch of Sriracha-Agave Tofu, chopped
Directions:
- Get your tofu in the oven, then prepare the Mexican Cabbage. As soon as the tofu is done, chop it up and mix into the cabbage. Easy Peasy!
Enjoy!
An Unrefined Vegan says:
Mexican cabbage – haven’t seen that one yet! Sounds like a perfect match w/ your tofu!
thecrueltyfreereview says:
And here I thought cabbage was only good for coleslaw. I like the creativity here, and adding some spicy-sweet tofu makes for a perfect healthy meal!
Somer says:
Is it in the original book or the 30 minute one? Mmmm!
Sophie33 says:
Waw! A sublime combination too!
Yummy Yum!
veganfling says:
Mexican cabbage?! That sounds kind of amazing. Looks delicious with your tofu too!
Heather says:
What an interesting recipe – I have some cabbage in my fridge that I have no clue what to do with…maybe this?
* Vegan Sparkles * says:
Mexican CABBAGE?? I would never have thought of that but I’m really liking the idea! It looks deliciously healthy and spicy.
Gabby @ the veggie nook says:
This looks fantastic!!
Hannah (BitterSweet) says:
So smart and so healthy- Sounds like the ideal meal! I always end up surprising myself by how much I love cabbage… I just don’t think to prepare it often enough in the first place.