Ingredients (use vegan versions):
1 head lettuce or Napa cabbage
1 pkg extra firm tofu (drained)
2 1/2 cups chopped shitake mushrooms
3 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
red pepper flakes
tamari or soy sauce or Braggs
Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350.
When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shitakes. At this time you can add more soy sauce , usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.
Cook about another 10 -12 minutes, then add the tofu and finish up the cooking – about 2-5 minutes.
Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.
Spoon the mixture into the leafs and roll them up!!