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Vegan Sesame Whipped Tofu with Roasted Cabbage

winterVeganvegan
Source: https://www.tiktok.com/t/ZP8rR4npT/

Ingredients

produce
  • 10 gchives
  • 1hispi cabbage
protein
  • 300 gsilken tofu
pantry staple
  • 2 Tbsptoasted sesame seeds
  • 1 Tbspsesame oil
  • 1 Tspmaldon sea salt
  • 1/2 Tspwhite miso
  • 1 Tsptahini
  • 1 Tsprice wine vinegar
  • 1-2 Tbspcrispy chili oil

Instructions

  1. Preheat the oven to 220°C.
  2. Cut the cabbage into four wedges and drizzle with olive oil, salt and pepper and rub it all over the wedges.
  3. Place on a baking sheet and roast for 15 mins.
  4. Remove from the oven, cover with silver foil and turn the oven down to 200°C.
  5. Return the covered cabbage to the oven and cook for another 10-15 mins, until soft enough to poke a toothpick easily through the thickest part.
  6. Meanwhile, make the sesame whipped tofu. Add the sesame oil, salt, miso, tahini, rice wine vinegar and well-drained silken tofu to a blender.
  7. Blend until smooth and pop in the fridge to set a little until you need it.
  8. Finely chop the chives and add to a bowl with the sesame seeds and a little salt and pepper.
  9. To serve, spread the whipped tofu onto a large plate and layer over the cabbage.
  10. Top with more whipped tofu, crispy chilli oil and sesame chives.