Healthy Cabbage Rolls with Tofu

Steps Cook Recipes Healthy Cabbage Rolls with Tofu using 16 ingredients and 13 steps

Healthy Cabbage Rolls with Tofu - I can't quite do the incredible flavours and textures of these Tahini Tofu Cabbage Rolls justice with the name alone, so I hope you're ready for some mouth-watering description. Think lemons, chilli, pickles, olives, tahini and all the heavenly things. Let's begin with two words: Healthy. Shawarma. (Or, let's be honest, kebab.) Healthy Cabbage Rolls with Tofu Cabbage rolls are a family favorite, but I used some leftover fish sausage in this one. The kanpyo dried gourd strips tear easily after they've been re-hydrated, so just rinse then lightly in water just before you need them.

Roll cabbage carefully so tofu mixture doesn't fall out and leaves don't split.

Some of the health benefits of this recipe include intestinal and eye health, weight loss and anti-aging properties.

You can cook Healthy Cabbage Rolls with Tofu using 16 ingredients and 13 steps. Here is how you cook that.

Ingredients make Healthy Cabbage Rolls with Tofu

1. Prepare 300 grams Firm tofu.
2. It's 2 Fish sausage.
3. Prepare 8 leaves Cabbage.
4. It's 1/2 medium Onion.
5. You need 1 Egg.
6. You need 1 2/3 tsp Salt (to pre-season).
7. Prepare 2 strips Dried kanpyo gourd strips（if you have them）.
8. Prepare 300 ml Water.
9. Prepare 2 tsp Instant bouillon granules.
10. You need 1 pack Shimeji mushrooms.
11. It's 1 can Canned crushed tomatoes.
12. You need 2 tbsp plus Ketchup.
13. Prepare 2 leaves Bay leaf.
14. You need 1 Salt and pepper - for final seasoning.
15. It's 1 Grated cheese.
16. You need 1 Dried parsley.

Healthy Cabbage Rolls with Tofu instructions

1. Tear the tofu into rough chunks, wrap in kitchen paper towels and place in a heat-proof container. Microwave for 5 minutes in a 600 W oven to get rid of the excess moisture..
2. Cool the tofu in a sieve..
3. Peel the leaves off the cabbage one at a time. This is easier and neater if you cut through the root end of the stalks first..
4. Put the cabbage leaves on a slightly moistened heatproof plate, cover with a moistened kitchen paper towel and microwave for 5 to 7 minutes at 600 W..
5. The microwave time may vary depending on the size of the cabbage leaves, so adjust accordingly. The leaves should be soft enough to wrap around the filling..
6. In the meantime, finely chop the onions, cut the root end off the shimeji mushrooms and pull apart, and cut the fish sausage into wrappable lengths..
7. If you are using fat fish sausages, cut them in half lengthwise..
8. When the cabbage leaves have cooled, shave off some of the thick stalk. Chop up the shaved off stalk part to put into the cooking liquid..
9. When the tofu has cooled transfer to a bowl, add the onion and pre-seasoning salt and mix well with your hands. Divide into 8 portions..
10. Put the mixture from Step 9 along with a piece of sausage on the front half of the cabbage, roll once then fold in the right side of the leaf..
11. Roll again and fold over the left side of the leaf, and finish rolling. Put the rolled seam side down and tie securely with a piece of the kanpyo gourd strip..
12. Put the cabbage rolls from Step 11, the water and bouillon into a pot and bring to a boil over high heat. Add the chopped up cabbage stalk and close with a tight fitting lid. Simmer on low heat for 40 minutes..
13. Adjust the seasoning at the end with salt and pepper. Serve on a plate, optionally sprinkled with grated cheese and parsley, and it's done..

Healthy Cabbage Rolls with Tofu - This recipe is inspired by traditional Polish cabbage rolls but modified for allergens, calories … and my laziness. C abbage is abundant in sulfur, required for maintenance and formation of connective tissues in the body, including skin, tendons, bones and muscles. Vegan stuffed cabbage rolls with rice, mushrooms and vegetables, and an easy tomato sauce! This healthy recipe, which requires just wholesome plantbased ingredients, is great for a weeknight dinner and batch cooking. In a small bowl, whisk soy sauce, brown sugar, corn starch and water until blended. Use extra-firm tofu - make sure you select extra firm tofu and not firm or silken tofu. This is important for super crispy, delicious tofu in the egg roll filling. Thank you and good luck