Vegan Asian Cabbage Wraps

Drain and rinse the tofu, and wrap 2 or 3 paper towels around it. Place the tofu between two plates and put something heavy over the top plate to press excess water out of the tofu (I used a large bag of flour). Let the tofu sit there for 15-20 minutes, then remove the paper towels, and dice tofu into small cubes.

Remove the tough stem from the savoy cabbage leaves. I used a pair of kitchen scissors and cut out about 1 1/2 to 2 inches of the stem from each leaf. Set the prepared leaves aside.

Heat a large sauté pan with olive oil over medium-high heat. Once the pan is hot, add the diced onions.

Once the onions start to turn translucent (about 1-2 minutes), add the zucchini, carrots, corn and tofu into the pan. Partly cover the pan with a lid and cook for about 3 minutes, stirring occasionally. Season the vegetables with salt, garlic powder, and hoisin sauce. Turn off the heat, and add the furikake on top of the vegetables. Let the vegetables cool for a few minutes before serving.

To make the wraps, spoon the stir-fried vegetables into a piece of the savoy cabbage. Add more hoisin sauce into the vegetables if you want, and wrap it up to eat.