Cabbage rolls with okara

To prepare the okara sauce for filling:
okara from preparation of soy milk
2 carrots
1 onion
2 sticks of celery
tomato puree
sage and rosemary
1/2 cup white wine
salt

For the spring rolls:
savoy cabbage leaves
a brick of tofu to the natural
extra virgin olive oil to taste
salt

Prepare a mixture with carrots, celery and onion, do that wither with a little oil and water, add the okara, deglaze with wine.
Then add the tomato sauce, add salt and cook until the sauce doesn't dry out a bit.
Meanwhile scald the cabbage leaves for a few minutes in lightly salted water and dry them.
Take the sauce, add tofu and blend with an immersion blender.
Fill the cabbage leaves with the mixture and place in a lightly greased baking dish.
Bake at 180° C for 20 minutes, turn over the last 5 min the grill to brown the surface.
The more ideas: sprinkle the surface with the dough vegan or with a few spoonfuls of tomato puree.