These high protein vegan cabbage rolls are stuffed with a savory sweet tofu cashew filling then served with a flavorful sticky sauce.
Why You’ll Love These Vegan Cabbage Rolls
- High in Plant Based Protein. The filling is made with super-firm tofu, which offers a higher amount of protein per serving compared to extra firm or firm tofu.
- Easy to Make and Customize. The filling is stir-fried together in one pan and can be stuffed into steamed cabbage leaves or served over a rice bowl with the complimentary sauce.
- Packed with Flavor. The tofu is well seasoned and each roll is then served with a flavorful savory-sweet and sticky sauce.
Key Ingredients and Substitutions
- Napa Cabbage: You can find this type of cabbage at your local Asian markets. I have also found them in some local grocery stores next to the green cabbage. If unable to find napa cabbage, your next best bet is to use green cabbage.
- Rice: For a little more fiber and chewy texture I like to use short grain brown rice. However, you can use your favorite rice variety in this like white rice, sushi rice or Jasmine rice as an alternative.
- Cashews: Really love the texture and flavor they add to the mix, but feel free to omit if you have a nut allergy. You can also replace with sunflower seeds.
- Bell Pepper: Choose the color bell pepper you like. You can also swap for finely diced carrots.
- Mushrooms: To be mindful of cost, I tend to use baby Bella mushrooms. For best flavor, aim for shiitake mushrooms.
- Tamari: Use your favorite variety. I opt between soy sauce and tamari. For a gluten-free option use tamari or coconut aminos.
- Bouillon Cube: Since we are using tofu, I like to add a hearty flavor with a vegan ‘beef’ bouillon cube, but you can swap for some bouillon paste of your favorite flavors.
- Hoisin Sauce: A thick, sweet and salty condiment used in Asian cuisine. I used a gluten-free variety from Lee Kum Kee that is accessible within the International section of most grocery stores. You can use the remainder of this sauce to make a delicious tofu broccoli stir-fry or these maple hoisin shredded tofu wraps.
- Scallions: Reserve some of the green tops for garnish. If you don’t have scallions on hand, use a finely diced small shallot and cook it until softened in the pan before adding the remaining ingredients.
- Garlic: Fresh minced garlic is used to help add flavor to the oil that is used to sauté the rice and tofu together.
How to Make Vegan Cabbage Rolls
Rinse the napa cabbage well then carefully remove the leaves away from the stem and place inside a 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. Then pat the leaves dry with a clean kitchen towel.
Add oil to a preheated skillet and add in the scallions and garlic and sauté for about a minute until softened.
To make the sauce, combine the sauce ingredients in a bowl and whisk until no lumps of cornstarch remain. Heat up a small saucepan then 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.
Expert Tips
- Make it lower in sodium. Swap your soy sauce or tamari for low sodium soy sauce. I would also recommend using a low sodium bouillon cube.
- Dry the napa cabbage leaves well. After soaking the leaves in cold water, make sure to dry the leaves off using a clean kitchen towel. This will ensure that the cabbage leaves roll up well and prevent the filling from seeping through.
- Swap your protein. If you want to change up the tofu filling try this with mashed chickpeas or crumbled tempeh.
- Boil the cabbage leaves if you don’t have a steam basket. To do this, just bring a pot of water to a boil and place the individual leaves in the water to cook for about 1 minute or until softened. Remove from the water and immediately run the leaves under cold water or place in a bowl with ice water.
INGREDIENTS
Dipping Sauce
INSTRUCTIONS
- 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.
