Roasted Miso Cabbage with Whipped Tofu
InternationalMainshigh proteinvideocomfort foodspecial occasionhigh fibermake ahead
Nika’s PickTOFU+48g protein
Recipe by Nikoleta · @surovadcerka
The cabbage is seared before it's roasted, and it wants to go properly dark — almost black at the edges, with real smoke coming off the pan. That char is the flavour of the dish, and cabbage roasted from raw is simply sweet and soft with nothing behind it.
Keep back half the miso glaze. Half goes on before roasting and caramelises; half goes on after, unbaked, and that second brushing is where the brightness and the salt come from. Baked, the glaze loses its edge.
The whipped tofu underneath needs the cashews properly soft — overnight in cold water, or twenty minutes at a boil. Undersoaked cashews leave it grainy and no amount of blending recovers it. Sixty minutes, 48 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
miso cabbage
- 700 g green cabbage
- 1 tbsp canola oil
- 35 g vegan butter
- 35 g light miso paste
- 15 g cane sugar
- 15 g soy sauce
- 15 g lime juice
- 10 g fresh ginger
- 1 clove garlic
whipped tofu
- 350 g firm white tofu
- 50 g cashews
- 30 ml lemon juice
- 3/4 tsp salt
- 12 g nutritional yeast
- 100 ml water
dressing
- 15 g fresh coriander
- 15 g lime juice
- 20 g canola oil
- 1 pinch cane sugar
- 1 pinch salt
side
- 1 orange
- 100 g cooked chickpeas
- 1 tsp canola oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground coriander
whipped tofu
- 15 g light miso paste
Contains: gluten, nuts, soy
How to make it
Nutrition
1015Calories
48 gProtein
75 gCarbs
63 gFat
21 gFiber
per serving
