Keto Vegetarian Egg Rolls / Cabbage Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 leaf, medium Cabbage, fresh 7.5 oz Trader Joe's Sprouted Tofu (1/5 pkg) (by ORANGEDIANA) 3 tbsp Kikkoman Less Sodium Soy Sauce .5 tbsp Vinegar - Natural Rice Vinegar (Nakano) .25 tsp Ginger Root 2 clove Garlic .25 serving Kelp Noodles-Sea Tangle .15 cup Squash - Yellow and Zucchini .5 tbsp Eden Selected Toasted Sesame Oil 1 1tsp Canola Oil .5 tbsp Extra Virgin Olive Oil 2 mushrooms Shiitake Mushrooms 1 tsp Chili Garlic Sauce (Vietnamese) (by FALALALALA)
Cut the tofu into small pieces and microwave it for four minutes, flipping it halfway through, to get rid of some of the moisture. Then, mix half the soy sauce, half of each of the oils, the ginger, garlic, and a pinch of Chinese five space in a bowl. Add a couple drops of liquid stevia if you like a bit of sweetness. Add the tofu and mash it to break it up into "ground" tofu. Mince the mushrooms and yellow squash (or zucchini) and add them to the tofu. Rinse and roughly chop the kelp noodles and add those too. Stir well. Let marinate for 30 minutes. Add the rest of the Canola / Olive oils to a cast iron skillet or wok and heat to medium high. Add the tofu mixture, sautéing until it's browned a bit. Scrape the tofu out of the pan and set each cabbage leaf (one at a time) on the pan until they're softened a bit. Next, combine the vinegar, chili sauce, the rest of the sesame oil, and the rest of the soy sauce together in a ramekin. Spoon the tofu mixtures evenly into the three cabbage leaves. Roll up and eat with the dipping sauce.
Serving Size: Makes three cabbage-leaf wraps for a hungry person
Serving Size: Makes three cabbage-leaf wraps for a hungry person
Nutritional Info Amount Per Serving
- Calories: 445.7
- Total Fat: 31.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,843.0 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 5.4 g
- Protein: 27.7 g
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