Description
Heartwarming vegan napa cabbage rolls filled with tofu and vegetables, perfect for family gatherings or a comforting dinner.
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
Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, cabbage rolls, comfort food, tofu, healthy recipe