Make the curry-almond sauce: In a medium bowl, combine the almond butter, curry paste, salt, and ½ cup water and whisk until smooth. Add more water, by the tablespoon, for a thinner consistency.
Bring a large pot of salted water to a boil. Line a large plate or small baking dish with paper towels and place the tofu on top. Add more paper towels on top and press gently to squeeze out excess liquid. Remove and discard the paper towels. Cut the tofu crosswise into ¼-inch thick slices and then cut each plank into ¼-inch strips.
When the water is boiling, set up a large bowl of ice water in the sink. Then, add the cabbage leaves to the boiling water and cook until just pliable and softened, about 30 seconds. Remove with a large slotted spoon and immediately transfer to the ice water for a minute or two. Squeeze any remaining water from the cabbage leaves with your hands, and set aside.
Return the pot of water to a boil and add more ice cubes and water to the bowl in the sink. Submerge the green beans and carrots in the boiling water, cooking the green beans for about 3 minutes and the carrots for about 1 minute. Transfer them both to the ice bath, then drain and set aside.
Working one by one, arrange the cabbage leaves on a clean, dry surface, and flatten slightly, using your hands. On the stem end, arrange the tofu, green beans, carrots, and bell pepper. Starting at the stem end, roll each cabbage leaf up like a tight burrito and slice in half. Serve with curry-almond sauce and brown rice.
Serving Size 4