These cabbage rolls are filled with Right Foods Pad Thai noodles and crumbled up tofu. Bake them in the oven with sriracha and soy sauce for a delicious dinner. Let's jump into how to make this recipe below!
Start by bringing 2 cups of water to a boil in a large pot. While waiting for the water to boil, remove any outer dirty leaves from the cabbage. Once the water is boiling, add the cabbage and let it boil for 5 to 7 minutes until the leaves become darker green and softened. Carefully remove the leaves, as they will be hot. You may need to repeat this process to get all the leaves off the cabbage. Don't discard the remaining cabbage; you can use it for soups, stir-fries, tofu dishes, or any other recipes you like.
While the cabbage leaves are boiling, add ½ cup of boiling water to each individual noodle cup along with the seasoning packet. Stir to coat everything and let it stand for 5 to 6 minutes until the noodles are soft and flavorful. Preheat your oven to 375°F (190°C).
In a large bowl, crumble the extra firm tofu with your hands. Add the cooked Right Foods Pad Thai Noodles to the bowl and mix them together to create a filling.
Pour 1 tablespoon of low-sodium soy sauce into a 9 x 9-inch baking dish, spreading it evenly across the bottom. Now, scoop about 2 tablespoons of the prepared filling into the center of each cabbage leaf. Fold the sides of the cabbage leaf up and then roll it over to create a neat cabbage roll. Once all the cabbage rolls are assembled in the baking dish, pour the remaining tablespoon of soy sauce over them. Drizzle the sriracha sauce over the top for an extra kick of flavor.
Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 10 minutes, allowing the cabbage rolls to develop a beautiful golden crust.
Remove the Pad Thai Cabbage Rolls from the oven and let them stand for 5 minutes before serving. To add a burst of color and flavor, garnish with freshly chopped green onions and a sprinkle of sesame seeds.
These Pad Thai Cabbage Rolls are a fun and healthy way to get your veggies in. Made easy with Right Foods Pad Thai noodles, this plant-based recipe is simple enough to whip up for a weeknight dinner.
Plus, take a look at our other amazing Dr. McDougall’s recipes on our recipe page.
Pad Thai Cabbage Rolls
These cabbage rolls are filled with Right Foods Pad Thai noodles and crumbled up
8 green cabbage leaves
½ block extra firm tofu
2 tablespoons low sodium soy sauce
1 tablespoon sriracha
Green onions and sesame seeds, for garnish
To remove the cabbage leaves from the cabbage boil 2 cups of water in a pot large enough to fit the cabbage. Remove any outer dirty leaves of cabbage and then boil the cabbage for 5 to 7 minutes until darker green and softened. Carefully remove the leaves as it will be hot. You may need to do a few rounds of boiling the cabbage to get the leaves off. Save the remaining cabbage for soups, stir fries, tofu dishes or anything you like.
Add ½ cup of boiling water to each individual noodle cup along with the seasoning packet. Mix to coat everything and let stand for 5 to 6 minutes until soft.
Preheat oven to 375°F
In a large bowl crumble the tofu with your hands and add in the cooked noodles. Mix together to form filling.
Add 1 tablespoon of soy sauce into a 9 x 9 inch baking dish on the bottom.
Scoop about 2 tablespoons of the filling into the center of a cabbage leaf. Then fold the sides up, and roll it over to make the cabbage roll.
Repeat until all cabbage rolls are made. Pour the other tablespoon of soy sauce over them and spread the sriracha over.
Cover with foil and bake for 30 minutes. After 30 minutes remove the foil and bake for another 10 minutes uncovered.
Allow the rolls to stand for 5 minutes before plating. Garnish with green onions and sesame seeds. Enjoy.