Tofu Cabbage Rolls

Why are we talking about Tofu, and also, why cabbage?  Well folks, here's the real deal.  Tofu, Soy, Tempeh; they are all Superfoods, and well, as they say, them's the breaks.  Therefore, fitting these foods into your diet at least a couple times out of the week is a very good idea.  I've never been a huge cabbage fan, however, my husband is Polish, and therefore, Gwumkis were a staple in his house growing up, which made it easy for me to fit this one into a dinner without the nose up at Tofu.  Also, like Tofu, Cabbage is yet another sidekick in the Superfoods group.

The good thing, and the bad thing, about Tofu is that it really doesn't taste like anything at all, that is, until you season it on up. So, you can make it taste however you want.  Hooray! This particular recipe came out of The Eat Clean Diet Cookbook and it's something that both my husband and I were unusually happy about.

In a medium saute pan place 1/2 onion chopped, 3 cloves of garlic pressed, 1 c. of carrot grated, and one celery rib finely chopped.  Saute until soft, add 1/4 c. of basil and 1/4 c. of parsley and crumble 1 block of medium firm tofu in the pan.  Cook until heated through and add 3 tablespoons of low-sodium soy sauce.  Remove from heat and set aside.

Take 6 large green or Savoy cabbage leaves (I recommend doing a couple extra in case they tear) and place in boiling water until it just changes color.  Remove immediately and run under cold water.  Put the tofu mixture into each or the leaves, wrap them tightly so the mixture does not fall out, and place in a steamer basket for ten minutes.  Serve nice and hot!  

The best part is that you are pretty much using the cabbage as a wrap, so you can switch this recipe up by rolling whatever you want in the middle of them, as long as it's clean and healthy of course!