Tofu Cabbage Rolls

From The Eat-Clean Diet Cookbook by Tosca Reno (Robert Kennedy Publishing, 2007).

1⁄2 red onion, chopped fine
3 cloves garlic, minced
1 cup (240 mL) carrot, grated 1 rib celery, chopped fine
1 Tbsp (15 mL) extra-virgin olive oil
1 block tofu, medium firm
1⁄4 cup (60 mL) fresh basil, chopped
1⁄4 cup (60 mL) fresh parsley, chopped
3 Tbsp (45 mL) low-sodium soy sauce or gluten-free tamari
4 quarts (3.8 L) water
6 large green or Savoy cabbage leaves (Keep a few extra leaves handy in case any get damaged while cooking.)

In large nonstick skillet, sauté onion, garlic, carrot, and celery in olive oil. Crumble tofu into skillet. Add herbs. Cook a few minutes more until heated through. Add soy sauce or tamari and mix well. Remove from heat and set aside.

In medium saucepan bring 4 quarts (3.8 L) water to boil. Place cabbage leaves in boiling water. Reduce heat and let cabbage cook briefly just until it changes colour. Remove from water immediately and run under cold water. Set on paper towel to drain.

Divide tofu mixture among 6 cabbage leaves. Roll cabbage carefully so tofu mixture doesn’t fall out and leaves don’t split. Place cabbage rolls in steamer basket and steam for 10 minutes. If you don’t have a steamer you can use a grill pan to grill the rolls, or bake them in the oven at 350 F (180 C) for 20 minutes. Serve hot.

Serves 6.

Each serving contains:
158 calories; 13 g protein; 9 g fat (1 g sat. fat., 0 g trans fat); 9 g carbohydrates; 3 g fibre; 488 mg sodium

source: "Meatless Proteins", alive #328, February 2010