Prepare your tofu mixture by crumbling 250 g of tofu into a bowl. Add 1/2 tablespoon paprika, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Mix these ingredients thoroughly, mashing the tofu to create a consistent texture.

Remove the outer wilted leaves and cut off the hard bottom.

Gently separate three large leaves from the head. Blanch these leaves in boiling water for 30 seconds, then drain and set aside.

Place two tablespoons of the seasoned tofu mixture in the center of each cabbage leaf. Carefully roll the leaf around the filling, tucking in the sides as you go, similar to wrapping a burrito. Secure the ends with toothpicks to keep the rolls intact during cooking.

Blend garlic, red onion, ginger, and green chili into a flavorful paste. This forms the base of your sauce, infusing it with layers of complexity.

Heat some vegetable oil in a pan and add your spice paste. Sauté it briefly to release the aromatics. Then, sprinkle in curry powder for depth and stir in soy sauce for umami.

Pour in creamy coconut milk, which will give your sauce body and richness.

Season your sauce with black pepper and a vegan fish sauce alternative for an extra punch of flavor. Let it simmer gently, allowing the ingredients to meld.

Finally, nestle your tofu cabbage rolls into this fragrant bath, letting them absorb the delicious flavors as they cook. This sauce transforms your vegan recipe into a truly memorable dish.