Equipment
- oven, stove
Ingredients
Roasted Napa Cabbage Ingredients
- 1 napa cabbage, quartered
- 1 tbsp coconut aminos
- sprinkle of salt and pepper
Crispy Tofu Ingredients
- 8 oz high protein super firm tofu, shredded
- 1 tbsp coconut aminos
- 1 tsp garlic powder
- ½ tsp chili powder
- ¼ tsp salt
Tahini Sesame Sauce Ingredients
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos
- 1 tbsp tahini
- 1 tbsp sesame seeds
- 1 tbsp white miso paste
- 1 tbsp maple syrup
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 1 tbsp sriracha
Additional Ingredients to Serve
- 2 tbsp cashews, chopped
- 2 green onions, chopped
Method
- Preheat oven to 425 and line 2 large metal baking sheets with parchment paper.
- Slice your cabbage in half lengthwise and lay flat. Slice in half again to create four sections. Brush with coconut aminos and sprinkle with a pinch of salt and pepper. Place cut side down and bake for 25 minutes. Rotate to the other cut side halfway through, broiling for the last minute or so if desired.
- Use a box shredder to shred the tofu and place on the baking sheet. Drizzle with coconut aminos and seasonings and toss to coat. Spread into an even layer and bake for 20 minutes.
- While cabbage and tofu are baking, add the ingredients for the sauce to a small saucepan and warm over medium low heat. Season to taste.
- To serve, place two pieces of cabbage in each bowl and drizzle with sauce. Top with crispy tofu, cashews and onion!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.