By Dr. Sirisha Potluri
Ingredients:
• 1 packet organic firm tofu
• 2-3 cups thinly diced mixed bell peppers
• 1 cup cooked quinoa
• 1 tablespoon freshly grated ginger
• 1 tablespoon soy sauce or gluten-free tamari
• 1 tablespoon Sugar free tomato ketchup
• 1 tablespoon thinly chopped green chili ( optional) or crushed red pepper
• I tsp date syrup or maple syrup
• ¼ teaspoon black pepper powder
• 1 carrot, julienned
• 1 onion, julienned
• Cabbage thinly chopped ( left over from removing leaves)
• ¼ cup green onions
• Spices like turmeric, garlic powder and onion powder are optional.
• 8-10 large cabbage leaves
• Few sesame seeds for garnish ( optional)
It’s easy to remove cabbage leaves, if we cut the core out and let it boil in hot water for 1-2 minutes.
Instructions:
1. Heat a wok or large saucepan over medium-high heat. Add the carrot, onion, and green onions and stir fry for about 1 minute.
2. Now add the tofu that has been drained ( putting weights and kitchen towel will help )and cut into small cubes and cook for 4-5 minutes.
3. Add low sodium soy sauce and a little bit of date syrup along with grated ginger and green chili according to your spice level.
4. Now add diced bell peppers and toss everything well.
5. Add cooked quinoa and mix with veggies and tofu and off the stove.
6. Steam the cabbage leaves for about 3 minutes or until just pliable. Drain and rinse the leaves with cool water. Stuff each leaf with about ⅛ of the mixture.
7. Hold a cabbage leaf in your hand, open side up. Place ⅛ of the filling mixture towards the stem end, fold in the sides over the mixture, and roll towards the other end. Place the cabbage roll, end roll down, in a steamer. Repeat with the remaining leaves and filling.
Dipping sauce for cabbage rolls:
Mix little bit of soy sauce, some sugar free tomato ketchup for tangy flavor with some date syrup, grated ginger and chopped green chili or crushed red pepper for heat.
