napa cabbage rolls

These high protein vegan cabbage rolls are stuffed with a savory sweet tofu cashew filling then served with a flavorful sticky sauce.

Vegan Cabbage Rolls with Tofu Cashew Stuffing

Napa cabbage leaves

garlic, finely minced

scallions, finely sliced

bell pepper, finely diced

baby Bella mushrooms, finely diced

1, 16 oz block of super firm tofu, crumbled

cooked short grain brown rice or Jasmine rice

raw cashews, finely chopped

tamari soy sauce

tbsp rice wine vinegar

maple syrup

tsp Five Spice

hoisin sauce

water

cornstarch

tsp sesame seeds

Place a steam basket in a pot and fill the bottom of the pot with water and bring to a boil. Rinse the napa cabbage well then carefully remove the leaves away from the stem and place inside the steam basket. Cover and steam for about 4-5 minutes or until the leaves have softened (not soggy!).

Remove the leaves and run them under cold water. Place the cooled leaves on a clean kitchen towel and pat dry to remove as much excess water as possible.

In a large non-stick skillet over medium heat, add the oil to warm through. Add in the scallions and garlic and sauté for about a minute until the scallions have softened.

Next, add in the bell pepper and mushrooms along with a pinch of salt and continue to sauté for 3-5 minutes until most of the liquid is reduced.

Add the crumbled tofu to the pan along with the cashews and rice then season with tamari, rice wine vinegar, maple syrup, the crumbled bouillon cube and Five Spice. Fold the ingredients until everything is well incorporated, adjust seasoning to taste, then set aside.

Place a cabbage leaf on a flat working surface and trim off the harder portion of the stem. Add 1-1/2 to 2 tablespoons of filling to the end of the leaf. Roll the stem over the filling and continue to roll until you get to the wider part of the leaf. Tuck in both sides of the leaf towards the center and continue to roll until you get to the top of the leaf. Repeat with remaining leaves and filling.

Clear off the pan with the tofu, place over medium heat and add the remaining portion of oil to the pan to warm through. Once hot, place the cabbage rolls in the pan and sear on both sides undisturbed for 2-3 minutes or until sear marks appear. Remove from heat and plate.

To make the sauce, combine the sauce ingredients in a bowl and whisk until no lumps of cornstarch remain. Heat up a small saucepan over medium low heat and pour in the mixture. Stir the mixture frequently for 2-3 minutes until the sauce begins to reduce and thicken. Then remove from heat and use to serve with the cabbage rolls and garnish with sesame seeds and scallions.

Top 1 napa cabbage rolls recipes from across the web

The most viewed napa cabbage rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Cabbage Rolls with Tofu Cashe...

Top 1 napa cabbage rolls recipes from across the web

The most viewed napa cabbage rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cabbage Rolls with Tofu Cashe...

The most viewed napa cabbage rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine