Succulent Tofu Cabbage Rolls For Two

Succulent Tofu Cabbage Rolls For Two

With A Creamy Sweet Chilli Sauce

Vegan/ Dairy Free/ Gluten Free/ Nut Free

Serves 2

A light lunch or dinner for two, these cabbage rolls are fresh, juicy, satisfying and wrapped in heavenly saucy goodness. They are quick to put together and lovely served alongside some sliced cucumber and crispy corn tortilla triangles. The creamy sweet chilli sauce complements the rolls perfectly and is absolutely delicious. In our opinion, this is one of the best ways to eat tofu, although all the fillings for these rolls can be swapped for your personal favourites.

Ingredients

-For the tofu-

280g extra firm organic tofu block 

4tbsp soy sauce

1tsp toasted sesame oil

1 garlic clove, peeled and minced

1tsp sesame seeds

-For the rolls-

8 medium chestnut mushrooms, halved

1tbsp soy sauce

1tsp dried thyme

1tsp maple syrup

2 roasted red peppers in brine, drained and sliced

Two large cabbage leaves

-For the sauce-

6tbsp plant based yoghurt, unsweetened (we used Greek-style Oatley)

4tbsp sweet chilli sauce

1tbsp pickle brine (or olive brine, or vinegar)

1tsp dried dill

1 pinch of salt

-For the crispy tortilla triangles-

1 large corn tortilla wrap

A few sprays of olive oil

A pinch of dried oregano

A pinch of salt

Some cucumber slices to serve

Method 

Preheat the oven at 200C.

First prepare the tofu. Drain excess liquid and pat dry. Slice the block into four thick slices. Using a sharp knife, carefully score each slice, creating fine cuts close together. Take care not to cut all the way through, as we want each slice to remain intact. Place the slices on a lined baking tray, scored side up. 

Drizzle the soy sauce over the tofu slices, then the sesame olive oil. Spread the minced garlic divided evenly on the surface of each slice and sprinkle the sesame seeds on top of them. Bake in the middle of the oven for 15-20 minutes. They are ready when they are brown, their undersides are sticky the marinade has mostly evaporated.

While the tofu is baking, sauté the mushrooms for a few minutes in the soy sauce, the maple syrup and the thyme. 

To make the sauce, mix all ingredients together in a bowl.

For the crispy tortilla triangles, cut the wrap into eight pieces, spray with the olive oil and sprinkle with oregano and salt. Place in a frying pan or a griddle and lightly toast on each side for a minute or two, until golden and crispy.

To put together, place a cabbage leaf on each plate. Divide the mushrooms on each cabbage leaf, then the pepper slices. Place two tofu slices on each leaf, then a few spoons of the sauce. Wrap each roll, as you would a burrito, folding the sides in first, then rolling tightly. Secure each roll with some string if you like.

Serve with some sliced cucumber, the crispy tortilla triangles, and extra sauce for dipping. Enjoy!

Notes

Slicing the tofu in this manner, allows the marinade to seep through the crevices  and creates a succulent, juicy result, packed with flavour. The firmer the tofu, the better.

Alternatively, you can use romaine lettuce, red cabbage, or other large greens for your wraps.

This sauce is so delicious, it can be used in many recipes, spread in sandwiches, as a dip for chips or crudités, as a salad dressing, just to name a few, so use your imagination! It’s also quite light, since the main ingredient is plant based yoghurt.