I am a huge fan of drier pasta dishes like this Braised Cabbage Pasta; this was a little too dry for the Husband’s taste. 



Ingredients (for two servings):

  • 1 block extra firm tofu, pressed and drained
  • 2 servings Brussel sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • 3 cups green cabbage, sliced
  • 1 cup white mushrooms, sliced
  • 3/4 cup red wine (I used zinfandel)
  • 2 cups whole wheat spaghetti
  • Chili powder
  • Salt and pepper to taste


  • Preheat oven to 400 degrees.
  • After trimming and halving Brussel sprouts, drizzle with olive oil and roast for 30 minutes.
  • While Brussel sprouts roast, slice tofu into thin pieces.  Preheat George Foreman and place slices on the grill.
  • While tofu cooks (for about 5 minutes) and the Brussel sprouts continue to roast, bring a pot of water to boil and heat up a wok to high.
  • Toss cabbage in a bit of oil olive and add to the hot wok.  Cook until the cabbage begins to brown.
  • After 5 minutes, add a generous amount of salt, pepper, and a dash of chili powder to cabbage.  Add red wine and mushrooms.
  • Add pasta to boiling water.
  • Cook cabbage for 15 minutes total and pasta for 10 minutes.
  • Combine Brussel sprouts, tofu, pasta, cabbage, and mushrooms.  Plate and enjoy!
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