A delicious dish featuring roasted cabbage, whipped tofu, crispy lentils, and a refreshing cilantro dressing. Perfect for a healthy meal, this recipe combines various flavors and textures for a satisfying experience.
1: If making quick pickled onions, add thinly sliced red onions to a jar with boiled water, rice vinegar, white vinegar, maple syrup and salt, and let sit.
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. Roast for 40-45 mins, flipping halfway, until charred on the outside and softened on the inside.
5: Add the lentils to a bowl with olive oil and spices (garlic powder, Italian seasoning, nutritional yeast, and salt and pepper). 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: 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 thick and creamy.
7: Prepare the cilantro dressing with chopped cilantro, a bit of olive oil, lemon juice, 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 cilantro. Enjoy!
