Caramelised Miso Cabbage with Whipped Tofu

LunchDinnerVegetarianLow-CarbHigh-ProteinHigh-FibreGluten-FreeDairy-Free

22 Oct

Who knew the humble cabbage could be this delicious and this satisfying?

This recipe celebrates one of the most underrated veggies around — cabbage — a cruciferous superstar known for its anti-inflammatory properties, gut-loving fibre, and health-boosting antioxidants. Roasting it until caramelised brings out its natural sweetness, while a savoury miso glaze adds bold, umami-packed flavour.

Pairing the cabbage with creamy whipped tofu and a drizzle of miso-tahini sauce, takes this meal from a boring side to an insanely tasty, protein-rich main that’s satisfying, nourishing, and totally gluten and dairy free.

Each serve delivers 30 grams of protein and a whopping 15 grams of fibre, which will keep you full for hours. Plus, with only 6 grams of net carbs, it fits perfectly into a gluten-free, lower-carb, sugar-free lifestyle (just like all recipes in my meal plans).

Caramelised Miso Cabbage with Whipped Tofu

Serves: 2

Cooking time: 35 mins

Macros / serve:

Calories: 477 kcal

Protein: 30 g

Fat: 30 g

Net Carbs: 6 g

Fibre: 15 g

Ingredients:

1 small green cabbage (500 g)
½ spring onion (dark green part only)
4 tsp sesame oil
2 tbsp white miso paste

4 tsp tamari
1 tsp monk fruit granules*
1 tsp onion powder
½ tsp chilli flakes (optional)
1 tsp salt
250 g firm organic tofu*
2 tbsp hulled tahini
3 tbsp lemon juice
2 garlic cloves
1 tbsp sesame seeds

Method:

Cut the cabbage into four wedges. Thinly slice the spring onion.
Preheat the oven to 180°C fan-forced / 360°F. Line a roasting tray with baking paper.
Brush 2 tsp of sesame oil all over the cabbage wedges. Arrange on the prepared tray, pointed side facing up, and roast for 15 minutes, until beginning to brown on the edges.
Mix miso, tamari, monk fruit, onion powder, chilli flakes (if using), ½ tsp of the salt, and remaining 2 tsp sesame oil. Reserve 1½ tbsp and set aside. Brush the rest all over the cabbage and roast for another 15–20 minutes, until deeply browned and soft.
Meanwhile, mix the reserved miso mixture with 1 tablespoon water to make a sauce.
Add the tofu, tahini, lemon juice, garlic, remaining ½ tsp salt, and 4 tbsp water to a food processor. Blend until smooth.
Spread the whipped tofu onto two serving plates and top each with two wedges of roasted cabbage. Drizzle over any roasting juices from the pan and the miso sauce. Sprinkle over the sesame seeds and spring onion. Serve hot.

Notes:

Monk fruit: I always use monk fruit or stevia granules or drops, but you can swap to any sweetener of your choice. If you’re using liquid stevia, replace the monk fruit granules with 2–3 drops.
Tofu: I recommend using non-GMO organic tofu. My favourite brands are Simply Better Foods Organic Tofu or Macro Organic Tofu.

I hope you love this tasty recipe! When you make it, please share it on your Instagram and tag me (@health_with_bec) so that I can see! I love it so much and it helps other women find my recipes!