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  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
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Plant-Based-Diet-Coaching
Napa Cabbage, Mushrooms, Tofu
Ingredients
Garlic 5 cloves
​Ginger 1 Tablespoon

​Tofu 1/2 pound

Onion 1/2
Jalapeno 1
Mushrooms 1/2 pound
​

​Napa Cabbage 10 large leaves

Soy sauce 1/4 cup
Water for deglazing
​
Turmeric 1/2 teaspoon
Cinnamon 2 teaspoons
Pepper to taste (a necessary ingredient to get the health benefits of the turmeric)
​
Directions
Crush and chop the garlic first
Cut up the onion second
​
Stir fry the garlic and ginger in a small amount of water until it begins to stick to the pan and then deglaze by adding a small amount of water and scraping the pan until nothing is stuck. 

Add the tofu, stir until it begins to stick and then deglaze.

Add the onions, jalapeno and muchrooms, stir until it begins to stick and then deglaze.

Add the napa cabbage and soy sauce. Stir and add water as needed.

Add the spices. Cook until the cabbage is tender. 

​Serve over any grain you like.
​


Buckwheat Groats is one of the grains you could use. Toast 1/2 cup of groats in a dry pot until it starts to brown and become fragrant. Then add 1 cup of water. Lower heat to a slight simmer. Cook about 15 minutes. Just a little too long and it will start burning to the pan. You'll have to make adjustments to suite your stove. 

​Any questions send me an email. 

  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
  • Blog
    • Comment Policy