Tofu Cabbage Rolls - alive magazine

Ingredients

• 1⁄2 red onion, chopped fine
• 3 cloves garlic, minced
• 1 cup (240 mL) carrot, grated
• 1 rib celery, chopped fine
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 block tofu, medium firm
• 1⁄4 cup (60 mL) fresh basil, chopped
• 1⁄4 cup (60 mL) fresh parsley, chopped
• 3 Tbsp (45 mL) low-sodium soy sauce or gluten-free tamari
• 4 quarts (3.8 L) water
• 6 large green or Savoy cabbage leaves (Keep a few extra leaves handy in case any get damaged while cooking.)