Go Back
Print

Tofu Scramble Chil Cabbage Wrap - Plant Based

This is a protein-rich plant-based meal. You can make at least 3 cups or 6 full wraps with this recipe.
Servings 3 cups
Author Brandy @ Healthy Happy Life Secrets

Ingredients

  • 1 Tbsp soy sauce
  • 1 Tbsp water
  • 1 Tbsp vinegar (white or apple cider)
  • 1 tsp red chili flakes
  • 1 tsp turmeric
  • 1 tsp garlic flakes
  • 1 tsp pimento peppers
  • 1 tsp cumin
  • 1 tsp tamarind (optional)
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt (for chili)
  • 1 tsp chopped red onions
  • 14 oz tofu container
  • 15.5 oz can of chili or pinto beans
  • 8 oz tomato sauce
  • 1 green cabbage head
  • 1/2 tsp salt (for cooking cabbage)

Instructions

  • On stove, cook chopped up (scrambled) tofu in a skillet (medium heat for about 15 minutes). Add water, if needed.
  • While tofu is cooking, prepare cabbage wraps. Pull apart cabbage and wash.
  • When tofu is about cooked ready, add/heat up tomato sauce and spices, and bring to a light boil. Take the tofu skillet off the stove and let cool.
  • On stove, cook cabbage wraps in a separate pot (or pour tofu mixture in a big bowl and rinse out skillet to add cabbage wraps). Cook cabbage in water and about 1 tsp of salt until soft. Place cover or lid over skillet or pot. Tip: You can use the entire or part of the cabbage core to weigh down the cabbage leaves in a cooking pot as they tend to float up. After cooked, to dry the cabbage, place them on paper towels that you can re-use.
  • In the blender, add about half-full warm tofu mixture and the remaining spices, wet, and dry ingredients. Add all the chili beans/can or until the blender is full.
  • Quick-pulse blend a few times. Add a little more of the tofu (chili) and shake the blender by hand or pulse blend a few times on the base, depending on the final tofu texture you want. If you shake by hand, you'll get a more crumbly tofu vs. pureed tofu from machine action.
  • Add blended tofu chili to individual cabbage leaves to make wraps. You can add the remaining tofu and any remaining chili to the blender. This should make 3+ cups of tofu chili that can fill at least 6 full cabbage wraps. You can save the additional cabbage for a soup or freeze for another time.