Spicy & Healthy Baked Pepper Tofu and Cabbage Soup

This Tofu and Cabbage Soup isn’t much to look at but luckily it’s made for your mouth.

It’s been way too long since I put a recipe up. With the move to San Francisco and getting my training business set up here, I haven’t thought up a new recipe. I’ve still been cooking from scratch, of course, but not doing anything new. So here we go… first healthy recipe of the San Francisco era.

Tofu and Cabbage Soup prep

As with pretty much all of my recipes, peppers have to be involved. I don’t understand people who don’t like hot peppers. A big pile of chopped jalapenos always makes me happy.

Chopped Jalapenos

I was keeping this recipe pretty simple, with only five primary ingredients. The tomatoes were the easiest since I could just dump the cherry tomatoes into the crock pot without any prep. The cabbage I quartered then sliced across the wedges.

Chopped Red Cabbage

But a funny thing happened on the way to the slow cooker. I completely forgot I had bought English Shelling Peas. So after the whole soup had cooked for 3 1/2 hours in the crock pot, I cooked the peas separately and added them into the already done soup. It might have wound up being a good idea, because with the short cooking time, the peas stayed very crisp.

English Shelling Peas

I’ve never cooked with fresh peas before. It’s pretty darn easy.

Finally all the ingredients were together and I got to eat dinner. What was interesting is the tofu took on the color of the red cabbage, hence me not thinking it came out “looking” too pretty. But the flavor, YUM.

Similar to how I had forgotten how much I like sweet potato, I forgot how much I like cabbage. I’d usually have eaten cabbage at my grandmother’s along with some big fatty piece of slow cooked beef but I like the way it’s used in Chinese food too. A tofu and cabbage soup is definitely more Chinese than food my German/Irish family cooked.

The soup is mildly spicy thanks to the jalapenos and cayenne. Then every once in a while you get a whole tomoato which just pops in your mouth and adds a whole different taste sensation. Same with the crisp, tasty peas.

Spicy Baked Tofu and Cabbage Soup

Baked Pepper Tofu and Red Cabbage Soup

Prep Time: 18 minutes

Cook Time: 3 hours, 50 minutes

Total Time: 3 hours, 50 minutes

Category: Healthy Recipes to help you enjoy eating a healthy diet.

Servings: 6

Tofu and Cabbage Soup banner


20 oz tofu

2 jalapenos

1/4 tsp salt

1 dry pint cherry tomatoes

1 med red cabbage

1 tsp cayenne

4 cubes vegetable bouillon

8 cups water

1 lb English shelling peas (in pod)

2 additional cups water

1 tbsp soy sauce


  1. Preheat the oven to 350 degrees
  2. Chop the jalapeno and cube the tofu. Put both into a pyrex cooking container, pour in the olive oil and the salt. Mix well.
  3. Bake the tofu for 30 minutes.
  4. While the tofu cooks, chop the cabbage and put into the slow cooker along with the tomatoes.
  5. Boil 8 cups of water and add in the buoillon cubes until completely dissolved. Stir the cayenne into the broth for about 1 minute then remove from heat.
  6. When the tofu is done baking, add into the crock pot, then pour the broth in. Stir well.
  7. Set the slow cooker on LOW for 3.5 hours.
  8. When the soup is done slow cooking prepare the peas.
  9. Shell the peas and rinse them.
  10. Bring two cups of water to a boil.
  11. Stir in the soy sauce, then add the peas.
  12. Cook for 5 minutes at a rolling boil.
  13. Drain the peas and stir them into the soup.


Per serving:

Fat: 8.2 g Carbs: 13.7 g Protein: 17.3 g

HomeHealthy Recipes › Tofu and Cabbage Soup

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