"Cabbage wraps with tahini tofu and cashew nuts"
Easy vegan tofu cabbage wraps
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Prep time: 35mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 400 cubed soft tofu
- 3 chopped sundried tomatoes
- 1 1/2 tablespoons tahini paste
- 1/2 juice lemon
- 1 tablespoon tamari
- 1 teaspoon brown suagr
- 20 chopped cashews
- 4 cabbage leaves
Method
Step 1
Blench the leaves of the cabbage for a couple of minutes, then drain well (and pat dry with kitchen paper). Set aside until ready to use.
Step 2
Boil some water and salt it, throw in the cubed tofu for 30-60 seconds and then drain, this will prevent it from breaking when being cooked.
Step 3
Put a wok on the heat and add the tahini paste. Then throw in the tofu and GENTLY let coat using a wooden spatula. When the tofu cubes are coated, add the chases and the tomatoes, then pour in the tamari and the lemon juice mixed with the sugar. If the tofu dries too quickly, add 1 or 2 tbsp of hot water. You will obtain a shiny texture. Remove from heat and let cool.
Step 4
Place 2-3 tbsp of the cooked tofu at the center of a cabbage leaf, scatter with some edible flowers - I used alium inside, as they taste oniony and would substitute the spring onion that I would have normally used. Wrap and secure with kitchen string. Eat and enjoy!