Black Bean & Tofu

This is also great with white navy bean or fava bean puree, and is excellent accompanied with tomato chutney.

Ingredients

• 10 steamed cabbage leaves
• 2 C. Black Bean Puree (see recipe in Dressing section)
• 1 recipe Tofu Sour Cream (see recipe in Main Course section)
• 1 recipe Prepared Tofu (see recipe in Main Course section)
• 2 carrots, blanched and cut into matchsticks
• 1 ripe avocado, sliced

Instructions

1. Cut cabbage head in half lengthwise, remove core, and steam both halves for about 4 minutes. (Do not take leaves about before steaming, as they break more easily when raw.)
2. After steaming, separate leaves and set aside to cool.
3. When cooled, take one cabbage leaf and spread with a layer of black bean puree. Add a line of tofu sour cream at one end of the leaf, 1-2 strips of tofu, some carrot matchsticks and a slice of avocado.
4. Roll leaf inward, starting with the side that has the ingredients. Do not roll too tightly.
5. Serve with rice pilaf.

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