Vegan Cabbage Rolls with Tofu Cashew Stuffing

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These high protein vegan cabbage rolls are stuffed with a savory sweet tofu cashew filling then served with a flavorful sticky sauce.

Cabbage rolls placed in a white rectangular plate and topped with a thick sauce, sesame seeds and green onions.

You would be surprised with how many variations of cabbage rolls exist in the world. You can find variations throughout Europe, Western Asia, Northern China and even parts of North Africa. Commonly, this dish is made by making a filling using meat, pork or even tofu that is mixed together with garlic, onion, spices and grains and then rolled up into cabbage leaves then baked, steamed or pan seared to serve.

Using more Asian leaning inspiration from many of these variations, we are making a fully vegan cabbage roll using a combination of tofu, grains, cashews and seasonings. Full of flavor and once you get the technique down, they are pretty simple to make.

Why You’ll Love These Vegan Cabbage Rolls

High in Plant Based Protein. The filling is made with super-firm tofu, which offers a higher amount of protein per serving compared to extra firm or firm tofu.
Easy to Make and Customize. The filling is stir-fried together in one pan and can be stuffed into steamed cabbage leaves or served over a rice bowl with the complimentary sauce.
Packed with Flavor. The tofu is well seasoned and each roll is then served with a flavorful savory-sweet and sticky sauce.

Napa cabbage, mushrooms, rice, bell pepper, garlic and cashews on a light blue cutting board.

Key Ingredients and Substitutions

Napa Cabbage: You can find this type of cabbage at your local Asian markets. I have also found them in some local grocery stores next to the green cabbage. If unable to find napa cabbage, your next best bet is to use green cabbage.
Rice: For a little more fiber and chewy texture I like to use short grain brown rice. However, you can use your favorite rice variety in this like white rice, sushi rice or Jasmine rice as an alternative.
Cashews: Really love the texture and flavor they add to the mix, but feel free to omit if you have a nut allergy. You can also replace with sunflower seeds.
Bell Pepper: Choose the color bell pepper you like. You can also swap for finely diced carrots.
Mushrooms: To be mindful of cost, I tend to use baby Bella mushrooms. For best flavor, aim for shiitake mushrooms.
Tamari: Use your favorite variety. I opt between soy sauce and tamari. For a gluten-free option use tamari or coconut aminos.
Bouillon Cube: Since we are using tofu, I like to add a hearty flavor with a vegan ‘beef’ bouillon cube, but you can swap for some bouillon paste of your favorite flavors.
Hoisin Sauce: A thick, sweet and salty condiment used in Asian cuisine. I used a gluten-free variety from Lee Kum Kee that is accessible within the International section of most grocery stores. You can use the remainder of this sauce to make a delicious tofu broccoli stir-fry or these maple hoisin shredded tofu wraps.
Scallions: Reserve some of the green tops for garnish. If you don’t have scallions on hand, use a finely diced small shallot and cook it until softened in the pan before adding the remaining ingredients.
Garlic: Fresh minced garlic is used to help add flavor to the oil that is used to sauté the rice and tofu together.

How to Make Vegan Cabbage Rolls

Rinse the napa cabbage well then carefully remove the leaves away from the stem and place inside a steam basket. Cover and steam for about 4-5 minutes or until the leaves have softened (not soggy!).

Cooling the steamed cabbage in a bowl of ice water.

Cabbage partially wrapped in a clean kitchen towel to dry.

Remove the leaves and run them under cold water. Then pat the leaves dry with a clean kitchen towel.

Add oil to a preheated skillet and add in the scallions and garlic and sauté for about a minute until softened.

Sauteing the scallions, garlic, bell pepper and mushrooms together in a black skillet.

Tofu, diced pepper, mushrooms, scallions, crumbled tofu, brown rice and seasonings added to a skillet.

To the pan, add in the bell pepper and mushrooms along with a pinch of salt and continue to sauté for 3-5 minutes until most of the liquid is reduced. Add the crumbled tofu, cashews and rice then season with tamari, rice wine vinegar, maple syrup, the crumbled bouillon cube and Five Spice. Stir everything until well encorporated.

Place a cabbage leaf on a flat working surface and trim off the harder portion of the stem. Add 1-1/2 to 2 tablespoons of filling to the end of the leaf. Roll the stem over the filling and continue to roll until you get to the wider part of the leaf. Tuck in both sides of the leaf towards the center and continue to roll until you get to the top of the leaf. Repeat with remaining leaves and filling.

Clear off the pan with the tofu and warm it through with oil. Once hot, place the cabbage rolls in the pan and sear on both sides undisturbed for 2-3 minutes. Remove from heat and plate.

Placing the cabbage rolls in a lightly greased non-stick pan to sear.

Searing the wrapped cabbage rolls in a pan lightly coated with oil.

To make the sauce, combine the sauce ingredients in a bowl and whisk until no lumps of cornstarch remain. Heat up a small saucepan then pour in the mixture. Stir the mixture frequently for 2-3 minutes until the sauce begins to reduce and thicken. Then remove from heat and use to serve with the cabbage rolls and garnish with sesame seeds and scallions.

Expert Tips

Make it lower in sodium. Swap your soy sauce or tamari for low sodium soy sauce. I would also recommend using a low sodium bouillon cube.
Dry the napa cabbage leaves well. After soaking the leaves in cold water, make sure to dry the leaves off using a clean kitchen towel. This will ensure that the cabbage leaves roll up well and prevent the filling from seeping through.
Swap your protein. If you want to change up the tofu filling try this with mashed chickpeas or crumbled tempeh.
Boil the cabbage leaves if you don’t have a steam basket. To do this, just bring a pot of water to a boil and place the individual leaves in the water to cook for about 1 minute or until softened. Remove from the water and immediately run the leaves under cold water or place in a bowl with ice water.

Top down view of a rectangular white plate topped with cabbage rolls, sticky sauce, sesame seeds and scallions.

Frequently Asked Questions

What is a good alternative to napa cabbage?

Use green cabbage. Remove the stem and carefully peel away the larger leaves. Steam the leaves over the stovetop and once tender remove and place them in an ice bath to cool. Treat them the same way you would treat the napa cabbage and stuff with filling, then roll, tuck and seal.

Can this be made ahead of time?

The tofu filling can be made ahead of time and stored in an airtight container in the fridge for up to 7 days. You can also prepare the sauce to serve with your cabbage rolls in advance. Once cooked and thicken, place in an airtight container and refrigerate for up to 7 days. When ready to enjoy, steam the cabbage leaves, dry them off and fill with the filling before searing on both sides in the pan.

How to Serve

This meal is complete and loaded with fiber, protein, and veggies. It can be served with the dipping sauce on the side or poured over the cabbage rolls and topped with extra sesame seeds and scallions.

More Veggie Loaded Recipes

Angled view of a rectangular plate topped with cabbage rolls, sticky sauce, sesame seeds and scallions.

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★ Catherine

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