AGEIST Meal: Roasted Miso Cabbage With Tofu Cream

Whether you’re a vegetarian or someone who’s just looking for a plant-based meal, this Roasted Miso Cabbage With Tofu Cream is a winner-winner cabbage dinner. Roasted, miso-marinated cabbage gets nicely charred and tender before being layered over creamy whipped tofu and finished with crispy lentils and pickled onions. This plate is a celebration of textures—crispy, creamy, crunchy—and nutrients: fermented miso for gut health, tofu for plant protein, and cabbage for fiber and detoxifying compounds. It’s deliciously grounding yet light enough to fuel you for the evening.

Key Ingredients & Their Health Benefits

• Cabbage: High in fiber and antioxidants, low in calories but nutrient-dense; supports digestion and liver detoxification
• Miso Paste: Fermented, rich in probiotics and umami flavor; may support immune health
• Tofu: Plant-based protein containing all nine essential amino acids; rich in iron and calcium
• Nutritional Yeast: A non-dairy source of B vitamins; adds a cheesy flavor without dairy or fat

Recipe for Roasted Miso Cabbage With Tofu Cream

Yields: 4 servings

Estimated Nutritional Information Per Serving

Calories: ~460
Protein: ~22g
Carbohydrates: ~28g
Healthy Fats: ~27g
Fiber: ~8g

Ingredients

For the Roasted Cabbage

• 1 head of cabbage
• 1 heaping tbsp. miso paste
• 1 tbsp. lemon juice
• 2 tsp. maple syrup
• 2 tbsp. olive oil

For the Crispy Lentils (Optional)

• ½ cup cooked and rinsed lentils
• 1 tbsp. olive oil
• ½ tsp. garlic powder
• 1 tsp. Italian seasoning
• 1 tbsp. nutritional yeast
• Salt & pepper, to taste

For the Tofu Cream

• ½ cup water
• 200g extra-firm tofu
• 2 tbsp. olive oil
• 2–3 tbsp. lemon juice (juice from 1 lemon)
• 3 tbsp. nutritional yeast
• 1 tsp. garlic powder
• Pinch of salt

For the Toppings

• Pre-pickled onions (store-bought or previously prepared)
• Fresh basil
• Olive oil, lemon juice, and a pinch of salt (for a simple dressing)

Instructions

* See Recipe Tips below*

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Marinate & Roast the Cabbage:
   • Mix together the miso paste, lemon juice, maple syrup, and olive oil.
   • Wash and cut the cabbage in half, then slice each half into 3–4 even wedges.
   • Place cabbage wedges on a lined baking sheet and brush marinade generously on all sides.
   • Roast for 40–45 minutes, flipping halfway through, until charred on the outside and tender inside.
3. Prepare the Crispy Lentils (Optional):
   • Toss lentils with olive oil, garlic powder, Italian seasoning, nutritional yeast, salt, and pepper.
   • Air fry or bake at 450°F for 10–12 minutes (tossing halfway), or roast on a baking sheet for 20–24 minutes until crispy.
4. Make the Tofu Cream:
   • Add ½ cup water to a blender; then blend in tofu, olive oil, lemon juice, nutritional yeast, garlic powder, and salt until smooth and creamy.
5. Assemble the Dish:
   • Spread a generous spoonful of tofu crema on each plate.
   • Top with roasted cabbage, crispy lentils (if using), pre-pickled onions, and a few leaves of fresh basil.
   • If you want more of a dressing, mix together olive oil, lemon juice, and a pinch of salt to your taste preference and drizzle on top

Storage & Shelf Life

• Store leftover whipped tofu in an airtight container in the fridge for up to 4 days
• Roasted cabbage can be refrigerated for up to 3 days; reheat in oven or air fryer to re-crisp
• Crispy lentils are best fresh but can be stored in a sealed jar at room temp for 2–3 days
• Pre-pickled onions will last in the fridge for up to 2 weeks

Recipe Tips

• Swap lentils for crispy chickpeas or seeds for the same added texture
• For extra plant-based protein, top with hemp seeds or a drizzle of tahini
• Choose a red or green cabbage depending on your preferred flavor and color contrast