August 8, 2011
I decided to post a new recipe every day this week, so if you don't like food, hold your hat and join me again next week!
Tofu Cabbage Rolls (Tosca Reno, The Eat-Clean Diet Cookbook)
1/2 red onion, finely chopped
3 cloves garlic, pressed or chopped
1 cup grated carrots (I finely chopped mine)
1 rib celery, finely chopped (I added 2 ribs)
1 Tbsp Extra Virgin Olive Oil (I used Extra Virgin Coconut Oil)
1 block tofu, medium firm
1/4 cup fresh basil, chopped (I substituted fresh cilantro)
1/4 cup fresh parsley, chopped
3 Tbsp low-sodium soy sauce or gluten free tamari
6 large green or savoy cabbage leaves (I used green cabbage)
1) In large nonstick skillet, saute onion, garlic, carrot and celery in 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.
2) In medium saucepan bring 4 quarts water to a boil. Place cabbage leaves in boiling water. Reduce heat and let cabbage cook briefly until it just changes color. Remove from water immediately and run under cold water. Set on paper towel to drain.
3) Divide tofu mixture among the six 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 with a little cooking spray. Serve hot.
Servings: 6; Preparation and cooking: About 30-40 min.
Calories: 158; Protein: 13g; Carbs: 9g; Dietary Fiber: 3g; Fat 9g; Sodium 488mg.
