Sun-dried Tomato Cabbage Rolls with Sunflower Seed Ricotta [Vegan]

• 1 (14-oz [400-g]) block extra-firm tofu
• 15 large green cabbage leaves (see Tips)
• 1 cup (150 g) finely chopped red or yellow onion
• 1/2 cup (40 g) sun-dried tomatoes (not the kind packed in oil), soaked in water for 15 minutes
• 8 oz (225 g) button mushrooms, thinly sliced
• 3/4 cup (109 g) raw sunflower seeds
• 3 tablespoons (45 ml) fresh lemon juice
• 3 cloves garlic, crushed and peeled
• 2 teaspoons (2 g) dried oregano
• 1 1/2 teaspoon (4 g) chili powder
• 1/4 teaspoon red pepper flakes, or to your preference
• 1/2 teaspoon sea salt
• 1/2 cup (120 ml) water
• 2 1/2 cups (590 ml) vegan jarred marinara
• 1 1/2 cups (264 g) uncooked white quinoa

Review your shopping list

Remove any items you don't need.

Add to Instacart

You will be redirected to Instacart app or website.