Lemon-herb tofu with Mediterranean rice
Herb-roasted tofu with rice, courgette and parsley.
About 45 min · 470 kcal · 31 g protein per serving
Vegan
Tempeh and cabbage noodles with soy and lime
Egg noodles tossed with browned tempeh, cabbage, soy and lime.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm diced tempeh browns in 5 to 6 minutes
- Confirm shredded cabbage keeps its bite after 3 minutes on high heat
- Photograph the finished pan
- Time
- About 27 min
- estimated
- Serves
- 2
- see below
- Energy
- 565 kcal
- per serving
- Protein
- 36 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, soya. Check the labels on packaged ingredients:
- soy sauce. Most soy sauce contains wheat. Tamari is the usual wheat-free alternative; check the label.
Cooking steps
Cook the noodles, drain them and rinse briefly under cold water so they stop cooking.
Dice the tempeh into 1.5 cm cubes. Brown them in the oil over medium-high heat for 5 to 6 minutes, turning once or twice.
Add the grated ginger and cook for 30 seconds.
Turn the heat to high, add the shredded cabbage and cook for 3 minutes only, tossing, so it wilts but keeps its bite.
Add the noodles, soy sauce and lime juice and toss for a minute to heat through. Finish with the coriander.
The useful detail
Cook the cabbage fast and briefly, over the highest heat you have. Three minutes gives you something sweet and crisp; ten gives you the smell everyone associates with boiled cabbage.
Make it work for you
One serving is Half the noodles with half the tempeh and cabbage. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Rice noodles instead of egg noodles
Softer and gluten-free. Nutrition is not recalculated.
Allergens: Removes egg and gluten.
Firm tofu instead of tempeh
Milder and softer, with less protein. Press it first.
Per serving: about 60 kcal less, about 4 g less protein, about 3 g less fat.
Lemon juice instead of lime
Rounder and less sharp.
Per serving: about the same energy, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A plant dinner where the tempeh supplies most of the protein, and the cabbage gives a large volume of vegetable for very few calories.
| Energy | 565 kcal |
|---|---|
| Protein | 36 g |
| Fat | 23 g |
| of which saturates | 4 g |
| Carbohydrate | 60 g |
| of which sugars | not calculated |
| Fibre | 5 g |
| Sodium | 500 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| egg noodles | 110 g | FDC 169731Noodles, egg, dry, enriched | 422 kcal | 15.6 g |
| tempeh | 250 g | FDC 174272Tempeh | 480 kcal | 50.7 g |
| rapeseed or other neutral oil | 14 g | FDC 172336Oil, canola | 122 kcal | 0.0 g |
| fresh ginger | 20 g | FDC 169231Ginger root, raw | 16 kcal | 0.4 g |
| cabbage | 250 g | FDC 169975Cabbage, raw | 63 kcal | 3.2 g |
| soy sauce | 25 g | FDC 172473Soy sauce made from soy and wheat (shoyu), low sodium | 14 kcal | 2.3 g |
| lime juice | 30 g | FDC 168156Lime juice, raw | 8 kcal | 0.1 g |
| fresh coriander | 10 g | FDC 169997Coriander (cilantro) leaves, raw | 2 kcal | 0.2 g |
| Whole recipe | Divided by 2 | 1127 kcal | 72.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The cabbage softens overnight, so this is best on the day.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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