Description
Delicious vegan cabbage rolls stuffed with tofu and mixed vegetables, perfect for impressing guests or enjoying a comforting meal.
Ingredients
Scale
- 1 head of napa cabbage
- 1 block of firm tofu, crumbled
- 1 cup of mixed vegetables (carrots, bell peppers, mushrooms)
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sriracha or chili sauce
- Salt and pepper to taste
- Fresh coriander or green onions for garnish
Instructions
- Start by boiling a pot of water. Carefully separate the napa cabbage leaves and blanch them in boiling water for about 2-3 minutes until tender. Remove and set aside to cool.
- In a pan, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.
- Now, add the crumbled tofu and mixed vegetables. Stir in soy sauce and sriracha. Cook for about 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.
- Take a few spoonfuls of the tofu filling and place it onto each cabbage leaf, rolling it up tightly and tucking in the sides.
- Arrange the rolls seam-side down in a baking dish. If you’d like, drizzle additional sauce on top for extra flavor.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes.
- Serve warm, garnished with fresh coriander or green onions.
Notes
Great for meal prep; lasts 3-4 days in the fridge or up to 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan, cabbage rolls, tofu, healthy, easy recipe