Follow these simple steps to create your Vegan Napa Cabbage Rolls with Tofu Stuffing:

1. Preheat your oven: Set the oven to 350°F (175°C).
2. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the Napa cabbage. Immerse the whole head in boiling water for about 3-5 minutes, or until the leaves are tender. Remove leaves and set aside to cool.
3. Make the filling: In a skillet, heat sesame oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and soft, about 3-4 minutes.
4. Crumb the tofu: In a large bowl, crumble the drained tofu into small pieces. Add the cooked quinoa or brown rice, sautéed onion and garlic, shredded carrots, ginger, soy sauce, spices, cilantro, salt, and black pepper. Mix well to combine.
5. Prepare the rolls: Take a cooled cabbage leaf and place about two tablespoons of filling at the base of the leaf. Fold in the sides and roll from the base to the tip. Repeat until all filling is used.
6. Assemble the dish: Pour a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the rolls, ensuring they’re covered evenly.
7. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the rolls are heated through and the sauce is bubbly.
8. Cool and serve: Remove from the oven and let cool for about 10 minutes before serving. Garnish with fresh lemon wedges for added zest.

Following these steps, you will create a delightful platter that will impress yourself and those you share it with.