Roast Miso Cabbage With Whipped Tofu

• total tid: 58 minutes

Ingredienser

Cabbages are in season all year round but when winter hits there’s something about a roasted charred cabbage that really gets my heart racing. This dish is ridiculously easy to make, you just have to commit to getting a really good char on those cabbages. Promise it takes it from a 10 to a solid 15/10, easily.

RECIPE

Caramelised onions:

1 onion, thinly sliced

1 tbsp vegan butter

1 tbsp olive oil

Salt

1 sweetheart cabbage, sliced lengthwise

2 tbsp vegan butter

Miso butter:

60g vegan butter

2 tbsp brown miso

1 tsp white miso

1 tsp rice wine vinegar

2 tsp agave

¼ tsp ginger, grated

Caramelised onions

Tofu sauce (blend everything together until smooth):

½ pack silken tofu

Pinch of salt

Lime juice, to taste

Toasted sesame seeds

Chopped chives

Chilli oil

Fremgangsmåte

Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning.

Whilst the onions caramelise, heat a large frying pan (that's also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along.

Once properly charred (don't be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened.

When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste.