(High Protein, Vegan) Chili Crisp Cabbage Rolls

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

1. 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.
2. 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.
3. Stir in the scallions and serrano pepper in the last minute. Season with salt and black pepper to taste.
4. 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.
5. Add another tablespoon of olive oil into a skillet to cook the cabbage rolls 1 minute on each side, until browned and crispy.
6. 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!