Nana’s Stir-Fry Cabbage & Tofu – 3 Weight Watchers Points Plus per serving (6 servings)

I could smell the smell that smelled yummy before I even got off the elevator onto the second floor of Nana’s apartment complex.  That door to her little abode was wafting something very promising out into the hallway and I wasn’t the only one who had noticed.  I seriously think the other little vultures have started to recognize my truck.  They seem to know when I’m there and are circling to see what is on the menu…and Nana loves teasing them with things that smell like meat but have never seen so much as a honey-bees behind they are so very vegan.

So head’s up, I’m not vegan in case this is your first recipe from my blog.  Didn’t want to panic any true vegans when the very next menu item has a big chicken breast propped up on top.  Nope, I don’t need that kind of drama so this is your public service announcement.  My mother, affectionately referred to as “Vegan Nana” in my recipes became a vegan last year when her doctor gave her some serious choices about long term medication use for diabetes and rheumatoid arthritis that left her liver and kidneys in trouble.  All of her research and several doctor visits lead her to one diet that met all of the criteria to get those very important organs working again and voila, she’s vegan.

So back to this aromatic masterpiece.

Nana’s Stir-Fry Cabbage & Tofu – 3 Weight Watchers Points Plus per serving (6 servings)

Ingredients:

• 1 pound extra firm tofu (Nana likes Nasoya)
• 1” square piece of ginger root peeled and finely diced
• 1 tsp vegetarian bullion, dissolved in 2 Tbsp water
• 1 ½ tsp cornstarch, mixed into 2 Tbsp water
• 4 cups Napa (or other firm) cabbage chopped and separated into crunchy parts and leafy parts
• 2 gloves crushed garlic
• 2 Tbsp extra virgin olive oil
• 1 Tbsp Bragg Liquid Aminos
• ¼ tsp fresh ground sea salt

Cut the crunchy parts (stems) of the cabbage into approximately 1” wide pieces.  Cut the leafy parts into small pieces and set aside

In a heavy non stick skillet (I prefer ceramic) heat 1 Tbsp EVOO on medium.  Add the finely diced ginger and one clove of the crushed garlic.  Let them cook until they start to brown and then remove from the pan.  Do NOT drain.  Add the diced tofu and stir to make sure they are evenly coated with the now flavored oil.

To this add 1 Tbsp Bragg Liquid Aminos and the sea salt.  Stir and cook for 2 minutes.  Remove all from pan including the juices and set aside.

Without cleaning this pan, add the other Tbsp EVOO, the other crushed garlic clove and continue to heat until brown.  Add the crunch sections of the cabbage and cook for 1 minute, stirring constantly.

Now add the dissolved bouillon, cover and steam for 2 minutes.  Uncover, add the leafy sections of the cabbage and stir.  Cover and cook for 1 minute.  Add the tofu back to the pan, stir and then add the cornstarch mixture to the center of the pan into the juices.  Stir and cook until thickened and serve immediately.

We enjoyed this light and very tasty mixture on its own, but it would be equally delicious added to brown rice or quinoa…just be sure to count those points!  Here’s the kicker, it smells and tastes sooooo good you will have trouble keeping your non-vegan friends out of it.  So be sure you make plenty to share!

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