Cabbage Wraps

This was derived from Joni's interpretation of a wrap from World Wraps in their early (and tastier) days.

1 block firm tofu
peanut or other light oil

1/2 medium red cabbage
cumin seeds
black pepper
mirin (or rice wine vinegar)
tamari (or soy sauce)
juice & zest of 1 lemon
handful of golden rasins

1 jalapeno, seeded & minced

3 cloves garlic, minced

chopped cilantro leaves

We use our trusty cast-iron pan for this but do not let this dish sit long after cooking.

Cube tofu into  about 0.5 inch dice and fry in oil until lightly browned, then remove from pan.
Slice cabbage into thin strips and saute in pan with spices & raisins.
When cabbage is almost softened to your taste, add garlic & jalapenos with crispy tofu and cook a few more minutes. Adjust seasonings.

Garnish with cilantro leaves. Serve in flour tortillas with pico de gallo.