Tofu Vegetable Rolls - Christina Cooks

Ingredients

• 2, 1/4-inch slices extra firm tofu, cut into 4 spears
• Organic soy sauce
• light sesame oil
• 2 teaspoons fresh ginger juice
• spring or filtered water
• 1 ½ cups short grain brown rice, rinsed well
• 3 cups spring or filtered water
• 3 pinches sea salt
• 3 thin cucumber spears
• ½ cup shredded red cabbage, blanched
• Red wine vinegar
• 3 sheets toasted nori
• stoneground mustard