Roasted Miso Cabbage with Whipped Tofu

Nika’s PickTOFU+48g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

miso cabbage

• 700 g 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 tofu
• 50 g cashews
• 30 ml lemon juice
• 3/4 tsp salt
• 12 g nutritional yeast
• 100 ml water
• 15 g light miso paste

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 chickpeas (cooked)
• 1 tsp canola oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp ground coriander

Contains: gluten, nuts, soy

How to make it

1. Soak the cashews overnight in cold water, or cook them in a small saucepan of boiling water for 20 minutes until soft. Drain and set aside.
2. For two servings, you will need about half a cabbage; cut it into 4 equal wedges. In a heated pan with rapeseed oil, sear them quickly on both sides and caramelize them so that a dark, almost black seared crust forms on the surface with a strong smoky aroma.

Nutrition