Roast cabbage, tofu whip, and red pepper salsa
Flowers are starting to bloom and the sun might have made its maiden appearance, but we’re not out of the winter woods yet. Hearty cabbage gives a gentle comfort for any colder weather, while whipped tofu and a zingy red pepper salsa breathes signs of summer into this dish.
This recipe from Kali Jago (@kaliscooking), founder of Palm Greens, is perfect for this transitional time of year.
"Jarred flame-roasted peppers are a favourite winter hack of mine to add extra colour to your plate." says Kali. Plus, whipped tofu is a great sauce to have up your sleeve. It easily takes on any flavour, as well as being highly nutritious and an excellent source of plant protein.
Finally, extra virgin olive oil brings this all together beautifully, to create a nutritious, punchy meal.
Here's the method:
Serves 4
- Preheat the over to 200 degrees celsius.
- Line a baking tray with parchment paper and place the cabbage wedges on the tray.
- Rub them with olive oil and salt.
- Roast for 25 minutes, or until softened and lightly charred.
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While the cabbage is roasting, prepare the rest of the dish.
- For the tofu whip, combine all the ingredients in a blender and blend until very smooth. You may need a touch more water, but give it a moment before adding more.
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To make the pepper salsa, small dice the red peppers. Heat a large frying pan. Add the olive oil and garlic and cook for a couple of minutes until fragrant. Stir in the ginger, peppers, chipotle flakes, and salt, then cook over low-medium heat for 10 minutes.
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Transfer to a bowl. Use the same pan to warm the butterbeans.
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When the cabbage is ready, cut each wedge into thirds. If you’ve got a blowtorch, give them a blast for an extra layer of charred flavour.
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Spread the tofu whip onto your serving plate. Arrange the roasted cabbage and butterbeans on top, then finish with the red pepper salsa and some picked coriander.
Top tip
Made too much whipped tofu? There's so such thing! Whipped tofu is such a versatile base. If you have extra, use it as a topping for soups, as a condiment or thin with extra olive oil and water to make a salad dressing.
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