These Vegan Tofu Cabbage Rolls are packed with tofu and veggies, paired with a tangy dipping sauce, and 100% plant-based. Perfect for New Year’s Celebrations or as a Veganuary dinner.
Make this Vegan Tofu Cabbage Rolls recipe for a plant-based and healthier start to your new year!
Think of it as a healthy comfort food that meets flavor-packed delight! Perfect for a cozy dinner or impressing your guests at a dinner party.
Why you will love this recipe:
✔️ 100% plant-based, but SO satisfying
✔️ Packed with protein, fiber, and nutrients
✔️ That dipping sauce though – sweet, savory, and addictive!
These vegan cabbage rolls are hearty, satisfying, and perfect for sharing, making them ideal for family and friends coming together to celebrate.
Pair these rolls with steamed rice or enjoy them solo as a light and flavorful meal.
Cabbage rolls bring good fortune
Cabbage rolls have long been associated with New Year celebrations in various cultures from Eastern Europe to the Middle East because they symbolize prosperity, health, and good fortune. Cabbage leaves resemble folded money or bundles of cash, making them a popular choice for New Year’s meals to attract prosperity in the coming year.
Cabbage is a nutritious, fiber-rich vegetable, and starting the year with a wholesome dish is a way to promote health and wellness as a New Year’s resolution.
This recipe is beginner-friendly with a little patience. It’s perfect for those who enjoy hands-on recipes with rewarding results. Plus, the rolls look fancy, so you’ll impress without much stress!
💡 Pro Tip: Make extra dipping sauce – you’ll want to drizzle it on EVERYTHING!
Vegan Tofu Cabbage Rolls Ingredients
This recipe is a little labor intensive but only needs a handful of simple ingredients.
To make the Cabbage Rolls you will need:
- Cabbage: Choose large, flexible leaves that are free of tears. Napa cabbage works well because it is tender and easy to roll without breaking. Blanching the leaves helps soften them further for easy wrapping.
- Spring onions
- Garlic
- Carrot: Grate or finely chop for a touch of sweetness and extra nutrients
- Mushrooms: Use shiitake, cremini, or button mushrooms for an earthy, umami flavor. Chop finely to blend well into the filling.
- Firm tofu: Press the tofu to remove excess moisture, then crumble it for a meat-like texture.
- Soy sauce: Adds a salty, umami kick and enhances the overall flavor. Opt for low-sodium soy and / or gluten-free sauce if preferred.
- Rice vinegar: Balances the flavors with a hint of acidity
- Hoisin sauce (Optional): Adds a slightly sweet and tangy element to the filling, enhancing the Asian-inspired flavors. This ingredient is optional, but we do like the flavor it adds
- Cooked brown rice: Acts as a hearty, nutritious base for the filling, providing texture and body. Use leftover rice for best results as freshly cooked tends to add to much water. White rice also works.
- Cornstarch: Helps bind the filling together, ensuring it holds well during cooking.
- Salt and pepper
For the dipping sauce the ingredients almost repeat. You will need:
- Garlic
- Spring onion: Use both the white and green parts
- Soy sauce: Forms the base of the dipping sauce, providing a salty and umami-rich flavor.
- Rice vinegar
- Brown sugar
- Cornstarch: Ensures the sauce thickens to a glossy, velvety consistency when heated.
- Water: Helps dilute the sauce to the desired consistency while keeping the flavors balanced.
How to make Vegan Tofu Cabbage Rolls
This recipe for Vegan Tofu Cabbage Rolls is moderately easy to make and very approachable, even for those newer to cooking. The recipe uses common and accessible ingredients like cabbage, tofu, rice, and basic seasonings, which are easy to find.
Each step is broken down into manageable tasks—blanching the cabbage, sautéing the filling, rolling the leaves, and cooking the rolls. You only need basic kitchen tools like a pot, a frying pan, and a mixing bowl.
Separating and blanching the cabbage leaves requires some care to avoid tearing them. Use Napa cabbage, which is naturally pliable, to make this step easier.
Rolling the cabbage rolls can take a little practice to get tight, even rolls, but it’s not difficult once you’ve done a few.
Tips to make it easier:
- Prep ahead: Chop the vegetables, cook the rice, and prepare the filling in advance to make assembly quicker.
- Use extra leaves: Have a couple of extra cabbage leaves on hand in case some tear during blanching.
- Adjust seasonings: Taste the filling before assembling to ensure it’s seasoned to your liking.
Let’s start cooking!
1. Prepare the cabbage
Gently cut the stem of the Napa cabbage to loosen the leaves. Carefully peel away each leaf to avoid tearing them. Rinse thoroughly under running water to remove dirt.
In a large pot of boiling water, add the cabbage leaves in batches to avoid overcrowding. Blanch for 1 minute to soften them. Use tongs to handle the leaves and prevent tearing.
Transfer the blanched leaves to a bowl of ice water to stop the cooking process and cool them quickly. This helps maintain their color and texture. Lay the cooled leaves flat on a clean kitchen towel to absorb excess moisture. Pat them dry gently.
2. Prepare the vegetables
Finely chop the white part of the spring onions, mince the garlic, and dice the carrot and mushrooms into small, uniform pieces for even cooking. If using shiitake mushrooms, remove the stems before dicing, as they can be tough.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped white spring onion and minced garlic, sautéing until fragrant, about 1 minute. Stir continuously.
Add the diced carrots and mushrooms. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and release their juices.
3. Prepare the filling
Crumble the firm tofu into the pan with your hands or a fork. Break it into small, even pieces while stirring to ensure it combines well with the vegetables.
Add soy sauce, rice vinegar, and hoisin sauce (if using). Stir well to coat the tofu and vegetables with the seasoning. Mix in the cooked brown rice.
Tip: use slightly cooled or leftover rice for better texture. Freshly cooked rice can be too moist.
In a small bowl, combine 1 tablespoon of cornstarch with 3 tablespoons of water. Pour the mixture into the pan and stir continuously until it thickens and binds the filling together, making it sticky and cohesive.
Stir in the chopped green part of the spring onions. Taste and adjust the seasoning with salt and pepper. Let the filling cool completely before assembling the rolls.
4. Assemble the cabbage rolls
Cut a small triangle out of the thick stem at the bottom of each cabbage leaf to make it more pliable for rolling.
Place a heaping tablespoon of the filling in the center of each leaf. Fold the sides over the filling, then roll tightly from the bottom up to form a neat package. Repeat with all the leaves.
Avoid overfilling the rolls to prevent them from breaking.
5. Cook the cabbage rolls
Now that you have assembled the cabbage rolls, it’s time to sear them for extra flavor!
Heat 1 tablespoon of oil in a large skillet over medium heat. Place the rolls seam-side down in the pan. Cook for 3 minutes without moving them, allowing the bottoms to turn golden brown. Work in batches if necessary, and avoid overcrowding the pan.
Use a spatula to carefully turn the rolls and sear the other side for 2-3 minutes. Remove and place on a serving plate.
6. Prepare the dipping sauce
In the same pan, heat a little oil over medium heat. Add minced garlic and spring onion, sautéing until fragrant. Stir in soy sauce, rice vinegar, and brown sugar. Bring the mixture to a gentle simmer.
In a bowl, combine ½ tablespoon of cornstarch with ½ cup of lukewarm water, mixing until smooth. Slowly pour into the sauce while stirring. Continue to simmer for 2 minutes until the sauce thickens and becomes glossy.
7. Serve the cabbage rolls
Arrange the cooked cabbage rolls on a serving dish. Drizzle the warm sauce generously over the rolls. Sprinkle with sesame seeds and finely chopped green spring onions and serve hot.
Serving ideas
These cabbage rolls are the perfect centerpiece of your meal, best served as a main dish hot with a side of steamed jasmine rice, quinoa, or fried rice. You can add a simple side salad dressed with a tangy sesame-ginger vinaigrette to balance the hearty rolls.
Here are some more fun serving ideas:
- Appetizer platter: arrange the cabbage rolls on a large platter with small bowls of the dipping sauce. Garnish with fresh herbs like cilantro or Thai basil for a beautiful presentation. Pair with other Asian-inspired appetizers, like spring rolls, vegetable dumplings, or crispy tofu bites.
- In a Bento box: Pack the cabbage rolls in a bento box alongside edamame, pickled vegetables, and fruit slices for a vibrant, balanced meal.
- Soup pairing: Serve the cabbage rolls alongside a bowl of miso soup, hot and sour soup, or a light veggie broth for a comforting meal.
- Buffet-Style feast: Include the cabbage rolls as part of a larger Asian-inspired spread with stir-fried vegetables, sesame noodles, or a tofu stir-fry.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave to preserve their texture. Allow the cabbage rolls to cool completely before storing.
Freezing:
If you’d like to make them ahead or save leftovers for later, freeze the cabbage rolls. Wrap each roll tightly in plastic wrap or place them on a parchment-lined baking sheet to freeze individually. Once frozen solid, transfer them to a freezer-safe container or bag. Store in the freezer for up to 3 months.
Avoid adding the dipping sauce until serving time, as it may change texture when thawed. Prepare fresh sauce when ready to serve for the best flavor!
Reheating:
- Microwave: Place rolls in a microwave-safe dish with a lid and heat for 1-2 minutes until warmed through. Add a small splash of water to keep them moist.
- Stovetop: Heat in a pan with a lid over low heat, adding a small amount of water or the dipping sauce to prevent them from drying out.
- Oven: Preheat to 180°C (350°F), place rolls in an oven-safe dish, and cover with foil. Bake for 10-15 minutes until heated thoroughly.
Dipping Sauce Storage:
Store the dipping sauce separately in a small airtight container in the refrigerator for up to 5 days. Reheat the sauce gently on the stovetop or in the microwave, adding a splash of water if it has thickened.
Similar recipes:
Crispy Pan-Fried Tofu Spring Rolls
Fresh Vegan Rainbow Spring Rolls
Vegan Tofu Cabbage Rolls
Vegan Tofu Cabbage Rolls are our obsession! They're packed with tofu and veggies, paired with a tangy dipping sauce, and 100% plant-based.
Ingredients
Cabbage rolls:
- 16 leaves of Nappa cabbage
- 2 spring onions, separate the white and green parts
- 4 cloves of garlic
- 1 carrot
- 170 grams of mushrooms, such as Shiitake, brown mushrooms, etc.
- 350 grams of firm tofu
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons hoisin sauce (optional)
- 200 grams of cooked brown rice
- 1 tablespoon cornstarch
- A pinch of pepper
- Salt to taste
Dipping sauce:
- 3 cloves of garlic
- 1 spring onion
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ½ tablespoon cornstarch
- 1/2 cup water
Instructions
- Prepare the cabbage: remove the stem from the nappa cabbage and carefully separate the leaves. Rinse them under running water. Bring a large pot of water to a boil, then carefully add the leaves to the boiling water and blanch for one minute to soften them. Remove them from the water and immediately cool them in cold water.
- Drain the cabbage leaves and place them on a kitchen towel to absorb excess water.
- Prepare the vegetables: Chop or dice the vegetables into small pieces.
- Heat a tablespoon of oil in a large pan. Add the chopped white part of the spring onions and minced garlic. Sauté for a minute until the garlic becomes fragrant. Add the diced carrot and mushrooms, and sauté while stirring until the vegetables soften, about 5 minutes.
- Add crumbled tofu to the vegetables and break it into small pieces with a spatula while stirring.
- Season with soy sauce, rice vinegar, and hoisin sauce (if using).
- Stir in cooked brown rice.
- In a separate bowl, mix a tablespoon of cornstarch with 3 tablespoons of water, then add it to the vegetable and tofu mixture. Stir and cook, stirring constantly, until the starch thickens and the mixture becomes sticky.
- Mix in the chopped green part of the spring onions and season with salt and pepper. Set aside and let it cool.
- Assemble cabbage rolls: Trim the tough white part of the nappa cabbage (we do a triangle shape), then place a heaping spoonful of the tofu and vegetable filling in the center. Fold the cabbage over the filling and roll it up tightly. Repeat until all the cabbage leaves are used.
- Cook the cabbage rolls: Heat a large pan, add a tablespoon of oil, and carefully place the cabbage rolls in it. Cook for 3 minutes without disturbing them. Once the bottom of the rolls turns golden brown, carefully flip them with a spatula and cook for another 2-3 minutes on the other side. Place the cooked cabbage rolls on serving plates.
- Prepare the dipping sauce for serving: In a pan with a little oil, sauté minced garlic and spring onion. Add soy sauce, rice vinegar, and brown sugar. Bring to a simmer. In a separate bowl, mix half a tablespoon of cornstarch with half a cup of lukewarm water and add it to the sauce. Simmer while stirring for 2 minutes until the sauce thickens.
- Pour the sauce over the cabbage rolls. Optionally, sprinkle them with sesame seeds and fresh spring onions before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1311mgCarbohydrates: 27gFiber: 5gSugar: 5gProtein: 14g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.