Miso Butter Roasted Cabbage with Creamy Whipped Tofu
Miso Butter Roasted Cabbage with Creamy Whipped Tofu
Ingredients
For the Miso Butter Roasted Cabbage
- 1 head of green cabbage, cut lengthwise into halves
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1/2 cup vegan butter, softened
- 1/4 cup white miso paste
- 2 tablespoons brown miso paste
- 2 cloves garlic, grated
- 1 tablespoon rice wine vinegar
- 1 teaspoon fresh ginger, grated
- 2 tablespoons toasted sesame seeds, for garnish
- 2 tablespoons fresh chives, chopped, for garnish
For the Creamy Whipped Tofu
- 14 ounces firm or silken tofu, drained and pressed if firm
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons water or plant-based milk, as needed for consistency
For Serving
- 2 tablespoons chili oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-low heat. Add the thinly sliced onion and cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown and caramelized. The onions should be soft and fudgy. Remove from heat and set aside.
⏱️ 25 min
- 3
While the onions are caramelizing, prepare the cabbage. Heat the remaining 1 tablespoon of olive oil in a large skillet (if not using an oven-safe one for the onions) over medium-high heat. Place the cabbage halves cut-side down in the hot skillet and char for 5-7 minutes, until deeply browned. This step can be done in batches if necessary.
⏱️ 7 min
- 4
Transfer the charred cabbage halves, cut-side up, to the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until the cabbage begins to soften.
⏱️ 20 min•🌡️ 400
- 5
While the cabbage roasts, prepare the miso butter. In a food processor or blender, combine the softened vegan butter, white miso paste, brown miso paste, grated garlic, rice wine vinegar, grated ginger, and the caramelized onions. Blend until completely smooth and creamy. Scrape down the sides as needed.
⏱️ 10 min
- 6
Prepare the whipped tofu. In a clean food processor or blender, combine the drained tofu, lemon juice, nutritional yeast, garlic powder, salt, and black pepper. Blend until completely smooth and creamy, adding 1-2 tablespoons of water or plant-based milk as needed to reach a light, whipped consistency. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 7
Remove the partially roasted cabbage from the oven. Generously brush the miso butter mixture over the cut sides of the cabbage halves, ensuring an even coating. Return the cabbage to the oven and roast for another 15-20 minutes, or until the miso butter is caramelized and slightly browned, and the cabbage is tender.
⏱️ 20 min•🌡️ 400
- 8
To serve, spread a generous amount of the creamy whipped tofu onto individual plates. Place a miso butter roasted cabbage half on top of the tofu. Garnish with toasted sesame seeds and chopped fresh chives. Drizzle with chili oil before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Butter Roasted Cabbage with Creamy Whipped Tofu
Ingredients
For the Miso Butter Roasted Cabbage
- 1 head of green cabbage, cut lengthwise into halves
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1/2 cup vegan butter, softened
- 1/4 cup white miso paste
- 2 tablespoons brown miso paste
- 2 cloves garlic, grated
- 1 tablespoon rice wine vinegar
- 1 teaspoon fresh ginger, grated
- 2 tablespoons toasted sesame seeds, for garnish
- 2 tablespoons fresh chives, chopped, for garnish
For the Creamy Whipped Tofu
- 14 ounces firm or silken tofu, drained and pressed if firm
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons water or plant-based milk, as needed for consistency
For Serving
- 2 tablespoons chili oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-low heat. Add the thinly sliced onion and cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown and caramelized. The onions should be soft and fudgy. Remove from heat and set aside.
⏱️ 25 min - 3
While the onions are caramelizing, prepare the cabbage. Heat the remaining 1 tablespoon of olive oil in a large skillet (if not using an oven-safe one for the onions) over medium-high heat. Place the cabbage halves cut-side down in the hot skillet and char for 5-7 minutes, until deeply browned. This step can be done in batches if necessary.
⏱️ 7 min - 4
Transfer the charred cabbage halves, cut-side up, to the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until the cabbage begins to soften.
⏱️ 20 min•🌡️ 400 - 5
While the cabbage roasts, prepare the miso butter. In a food processor or blender, combine the softened vegan butter, white miso paste, brown miso paste, grated garlic, rice wine vinegar, grated ginger, and the caramelized onions. Blend until completely smooth and creamy. Scrape down the sides as needed.
⏱️ 10 min - 6
Prepare the whipped tofu. In a clean food processor or blender, combine the drained tofu, lemon juice, nutritional yeast, garlic powder, salt, and black pepper. Blend until completely smooth and creamy, adding 1-2 tablespoons of water or plant-based milk as needed to reach a light, whipped consistency. Taste and adjust seasoning if necessary.
⏱️ 5 min - 7
Remove the partially roasted cabbage from the oven. Generously brush the miso butter mixture over the cut sides of the cabbage halves, ensuring an even coating. Return the cabbage to the oven and roast for another 15-20 minutes, or until the miso butter is caramelized and slightly browned, and the cabbage is tender.
⏱️ 20 min•🌡️ 400 - 8
To serve, spread a generous amount of the creamy whipped tofu onto individual plates. Place a miso butter roasted cabbage half on top of the tofu. Garnish with toasted sesame seeds and chopped fresh chives. Drizzle with chili oil before serving immediately.
⏱️ 3 min