16 large bok choy leaves from Simis Ranch- (about 12 oz.)
7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups)
1 cup shredded Beets from Casey and Marci Boyd
4 green onions, thinly sliced (1/2 cup)
1/4 cup plus 1 Tbs. Gluten-Free Teriyaki Sauce(see recipe below)
Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, beets, green onions, and teriyaki sauce.
Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in “cup” of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients. Serves 4 – 30 minutes or fewer.