(High Protein, Vegan) Chili Crisp Cabbage Rolls
A plant-based, high protein, and super comforting dinner idea. They’re easy to make and ready in less than 30 minutes!
Ingredients
Servings: 2-3
- 1 large Napa Cabbage
- 4 tbsp. Olive Oil
- 1 ½ cups Mushrooms, chopped
- 1 block Firm Tofu, chopped
- 1” Fresh Ginger, peeled and grated
- 2 Scallions, chopped
- 1 Serrano Chili Pepper, seeds removed, chopped
- 1-2 tbsp. Low Sodium Soy Sauce
- 1-2 tsp. Chili Crisp Oil
- Kimchi, for serving on the side
Instructions
- Bring a large pot of salted water to a boil. Add the napa cabbage leaves 3-4 at a time to cook for 1-2 minutes, until tender enough to roll without breaking. Pat the cabbage leaves dry.
- In a skillet over medium high heat, add 1 tablespoon olive oil. Add the chopped mushrooms, tofu, and ginger to sauté 5-6 minutes, until slightly browned.
- Stir in the scallions and serrano pepper in the last minute. Season with salt and black pepper to taste.
- Add 2-3 tablespoons of the filling into the bottom center portion of each cabbage leaf, then fold in the sides and roll up tightly like a burrito.
- Add another tablespoon of olive oil into a skillet to cook the cabbage rolls 1 minute on each side, until browned and crispy.
- In a small bowl, combine the remaining olive oil, soy sauce, and chili crisp oil. Drizzle over the cabbage rolls to enjoy warm with kimchi on the side!