Step 1

Heat a large pot of water and place over medium-high heat.  Bring water to a boil, add in your pasta and cook according to package directions.  Drain pasta and add back to the pot.

Step 2

Press your tofu if needed and grate your tofu on the large side of a box grater.  Once tofu is shredded, pat it dry with a clean kitchen towel.  Heat a large pan over medium heat and add in a drizzle of olive oil.  Next, add in the tofu, along with a pinch of salt, and let tofu cook until starting to brown, about 8 minutes, stirring occasionally.

Step 3

Next, add in your shredded cabbage (I like to thinly shred the cabbage and then chop it into smaller pieces), diced onion, minced garlic and tamari.  You may want to add in an extra drizzle of olive oil to help the cabbage cook, but that is optional.  Mix everything together well and let cook until cabbage and onion have softened and they are starting to brown and caramelize, 10-15 minutes.  The tofu should also be golden brown at this point.

Step 4

Add in your fresh thyme and parsley and cook for another 2-3 minutes.  Next, add your tofu and cabbage mixture to the pot with your cooked noodles and mix everything together well.  Season with salt and pepper to taste and enjoy!