Roasted Cabbage & Whipped Tofu

This loaded roasted cabbage & whipped tofu chickpea plate has got to be one of the best dishes I’ve made. The bottom layer is a whipped tofu and cashew ‘ricotta’ style cream, then we’ve got roasted cabbage with a miso and maple marinade. Next, some crispy lentils (so good!) and finally pickled red onions and fresh cilantro. The flavour combinations are incredible, and the dish is ready in under an hour. It’s colourful, packed with fibre, and very filling, and makes the perfect dinner—you’re going to love it!

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 2

Ingredients

• 1 head of cabbage
• 1 heaping tbsp miso paste
• 1 tbsp lemon juice
• 2 tsp maple syrup
• 2 tbsp olive oil

Crispy Lentils

• 1/2 cup cooked and rinsed lentils
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp nutritional yeast
• Salt & pepper

Whipped Tofu

• 1/4 cup roasted unsalted cashews
• 1/2 cup water
• 200g extra-firm tofu
• 2 tbsp olive oil
• 2-3 tbsp lemon juice (juice from 1 lemon)
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• Pinch of salt

Cilantro Dressing

• Lots of fresh chopped cilantro
• Olive oil
• Lemon juice
• Pinch of salt

Quick Pickled Onions (optional)

• 1/2 red onion
• 1/2 cup boiled water
• 1/4 cup rice vinegar
• 1/4 cup white vinegar
• 1 tsp maple syrup
• 1/2 tsp salt

Equipment

• Blender
• Lined baking sheet

Instructions

1. If making quick pickled onions, thinly slice the red onion. In a glass jar, mix together the boiled water, rice vinegar, white vinegar, maple syrup and salt, then add the sliced onions. Let them sit to quickly pickle while you prepare the rest of the recipe.
2. Preheat oven to 400F.
3. Mix together the marinade for the cabbage with miso paste, lemon juice, maple syrup and olive oil.
4. Wash and chop cabbage in half, then cut each half into 3-4 even pieces, lengthwise. Add to a lined baking sheet and brush the marinade on all sides of the cabbage pieces. Roast for 40-45 minutes, flipping halfway, until charred on the outside and softened on the inside.
5. Next, add the cooked and rinsed lentils to a bowl with olive oil and spices (garlic powder, Italian seasoning, nutritional yeast, and salt and pepper). Mix until well combined, then you can either a) add to the lined air fryer basket and air fry for 10-12 minutes at 450F, tossing halfway, or b) add to a baking sheet and roast for 20-24 minutes until dried and crispy.
6. While the cabbage and lentils are roasting, prepare the whipped tofu. To a blender, add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, nutritional yeast, garlic powder, and salt and blend until you get a thick and creamy consistency. 
7. Next, prepare the cilantro dressing with chopped cilantro, a bit of olive oil and lemon juice (I did about 2 tbsp + 1 tsp, but adjust according to the consistency you want!) and a pinch of salt.
8. Plate up by spreading the whipped tofu on the bottom of the plate, then adding roasted cabbage, crispy lentils, pickled onions, and finishing off with the cilantro. Enjoy!