Gluten-free, Vegan, Paleo

Vegetable Stir-fry with tofu and sesame seeds

This is the recipe for a healthy meatless lunch or supper. Main ingredients for this dish are kale, sweetheart cabbage, and tofu. It goes well with cooked brown rice or quinoa.

Gluten-free, Vegan, Paleo

Makes: 2 portions

Preparation time: 20 minutes


  • 2 cups kale, stems removed
  • 1 cup tofu ( I used marinated tofu from Cauldron)
  • 1 small head sweetheart cabbage
  • 1 small carrot, slivered
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tsp tamari
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • salt and pepper to taste


  1. Heat the oil in a large wok.
  2. Fry the garlic for about 30 seconds or until golden.
  3. Add cabbage and onion. Stir-fry for a couple of minutes, and the remaining ingredients.
  4. Keep stir-frying for another 2-3 mins until everything is hot and simmering.
  5.  Serve hot or store in airtight container in the fridge. It will last up to 3 days.

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