Roasted Cabbage Wedges With Spice Sensation And Whipped Tofu
Roasting cabbage really transforms its flavour. It’s nutty, sweet and savoury and works so well with our Spice Sensation Couscous and a tangy umami whipped tofu. A delicious vegan meal.
Method
Pre heat the oven 200c/180cfan.
Cut the cabbage into 4 wedges and rub with olive oil.
Heat a frying pan over a medium-high heat and cook the cabbage cut side down until charred. Season with salt and transfer to the oven. Roast for 10-12 minutes or until tender.
Meanwhile, place the tofu, sesame oil, miso, rice wine vinegar and garlic in a processor and blitz until smooth. Taste and season with salt.
Prepare the couscous according to the packet instructions and fluff with a fork.
To serve, spread ¾ of the whipped tofu onto a large plate. Top with couscous and lay the cabbage wedges on top. Drizzle with more tofu (loosen with a little water if required) and a little chilli oil. Garnish with spring onions and sesame seeds.
Ingredients
- 1 pointed cabbage
- olive oil
- 1 x packet of Ainsley Spice Sensation Couscous
- sea salt
- 300g silken tofu, pressed and drained
- 1tbsp sesame oil
- 2 tsp white miso
- 2 tsp rice wine vinegar or lemon juice
- 1 small clove of garlic, minced
- Chilli oil, to serve
- Chopped spring onions and toasted sesame seeds, to garnish