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Coconut Cabbage and Tofu With Lemongrass and Ginger

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant coconut cabbage and tofu traybake is a fragrant vegan dish that brings the bright, aromatic flavours of Southeast Asia to your kitchen. The combination of zingy lemongrass, fresh ginger, and earthy turmeric creates a rich, golden sauce that beautifully coats the tender vegetables. As it roasts, the cabbage edges become deliciously charred and sweet, providing a satisfying contrast to the creamy coconut base and protein-packed tofu.

Ideal for a nutritious mid-week meal, this plant-based recipe is incredibly simple to prepare as the oven does most of the hard work. It is naturally gluten-free and offers a wholesome balance of fibre and plant protein. For a complete and comforting dinner, serve it over a bed of fluffy jasmine rice with a generous squeeze of lime to cut through the richness of the coconut.

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Ingredients for Coconut Cabbage and Tofu With Lemongrass and Ginger

  • 1 (400g) can coconut milk

  • 1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced

  • 4 garlic cloves

  • 1 2" piece ginger, peeled, coarsely chopped

  • 1 tablespoon kosher salt

  • 1 tablespoon sugar

  • 1 teaspoon ground turmeric

  • 1/2 teaspoons ground coriander

  • 1/4 teaspoons cayenne pepper

  • 1 (400g) block firm or extra-firm tofu, drained

  • 1 small or 1/2 large head of cabbage (about 675g .), cut into 2" wedges through core

  • 3 large carrots (about 450g .), peeled, cut into 2" segments

  • Toasted coconut chips, steamed rice, and lime wedges (for serving

  • optional)

How to make Coconut Cabbage and Tofu With Lemongrass and Ginger

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Place a rack in top third of oven; preheat to 218°C. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.

Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.

Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40–45 minutes. Let cool 5 minutes.

Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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