For the rolls:
- 12 cabbage leaves
- 200g tofu
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 3 boiled potatoes
- 1/4 cup mushrooms, soaked and chopped (or fresh mushrooms)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the sauce:
- 1/4 cup soy sauce
- 2 tablespoons maple syrup or other vegan sweetener
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch or potato starch
- 1/4 cup water
Procedure
Start by making the sauce: In a small saucepan, combine the soy sauce, maple syrup, rice vinegar, and cornstarch. Add the water and stir well. Cook over medium-low heat, stirring constantly, until the sauce thickens. Remove from heat and set aside. Bring a pot of water to a boil. Place the cabbage leaves in the boiling water for about 2-3 minutes to soften them. Drain and immediately cool in a bowl of cold water to stop the cooking. Drain and gently pat dry with a kitchen towel. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until translucent.
Add the crumbled tofu and chopped mushrooms to the pan. Cook for about 5-7 minutes until the tofu is golden brown. Add the grated carrot and potatoes to the pan. Mix well and cook for another 2-3 minutes. Season with salt and pepper to taste. Prepare the cabbage rolls by placing a cabbage leaf on a flat surface. Add a portion of the tofu and rice mixture to the center of the leaf and fold it into a packet, folding the sides in first and then rolling the whole thing up. Place the cabbage rolls in the pan with the sauce you made earlier. Cook over medium-low heat for about 10-15 minutes or until the rolls are heated through and the sauce has thickened further. Serve the vegan cabbage rolls with tofu warm, garnished with the remaining sauce and optionally with toasted sesame seeds or chopped spring onion.
Recipe created and made by Francis Basque
