Vegan Haluski (Cabbage Noodles) with Smoky Tofu

5 from 18 votes

Cabbage and onions are stir-fried with noodles, sauerkraut, and smoky tofu to make this comforting and delicious vegan haluski.

Prep Time15

Cook Time25

Total Time40

Course: Entree

Cuisine: American, Eastern European

Servings:

Calories: 350kcal

Author: Alissa Saenz

6 ounces dried mafalada pasta
2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon liquid smoke
1 teaspoon apple cider vinegar
¼ cup vegan butter, divided
7 ounces (half of a 14 ounce package) extra firm tofu, drained, pressed and cut into ½ inch cubes
1 large onion, diced
5 cups chopped cabbage (about 1 ½ pounds)
2 garlic cloves, minced
1 teaspoon caraway seeds (optional)
½ cup sauerkraut (optional, or to taste)
Fresh parsley and/or chives, for serving

Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions, then drain the pasta into a colander.
Stir the soy sauce, maple syrup, liquid smoke, and vinegar together in a small bowl.
Coat a large skillet with 1 tablespoon of vegan butter and place it over medium heat. When the butter is hot and melted, add the tofu in an even layer. Allow it to cook for about 10 minutes, flipping once or twice until browned on multiple sides. Pour the soy sauce mixture over the tofu and cook until most of the liquid has dried up, about 1-2 minutes longer. Remove the tofu from the skillet and transfer it to a plate.
Add the remaining butter to the skillet. Once the butter is hot and melted add the onion and cabbage. Sauté for about 10 minutes, until tender (or until the cabbage is as tender as you like it). Add the garlic and cook for 1 minute more, until very fragrant.
Add the noodles, tofu, caraway (if using), and sauerkraut (if using) to the skillet. Cook 2-3 minutes more, until heated throughout.
Divide the haluski onto plates and top with parsley and chives. Serve.