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–+ servings

Charred Cabbage with soy honey butter on a bed of whipped tofu

A wonderfully delicious vegetarian supper
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Course: Main Course
Servings: 4
Ingredients
Soy honey butter
  • 115 g unsalted butter cubed and chilled
  • 2 cloves garlic finely minced
  • 100 g hot honey
  • 1 tsp vinegar white or rice vinegar
  • 50 ml soy sauce
  • 1 tsp chili crunch or chili flakes (optional)
Charred cabbage
  • 1 medium head savoy cabbage cut into 4-6 wedges
  • Extra virgin olive oil for drizzling
Whipped tofu
  • 1 block organic firm tofu
  • 4 Tbsp. water
  • 1 Tbsp. extra-virgin olive oil
  • lemon juice a squeeze
  • a pinch of garlic powder
  • Salt and pepper to taste
Instructions
Whipped tofu
  • Place the tofu into a blender or food processor
  • Add water, extra-virgin olive oil, and a little lemon juice
  • Blend the mixture, scraping down as you go , until it reaches a creamy consistency
  • If the mixture is still grainy, add a little more liquid
  • Season the blended mixture with salt and pepper or any flavorings you prefer such as garlic or onion powder, nutritional yeast or chili powder.
Soy honey butter
  • Mix all the ingredients, except the butter and chili oil, in a small bowl. Add this to a small pan on low-medium heat and cook for 5 mins or until the sauce is reduced and has a thicker consistency. During the last minute of cooking add the chili crunch or flakes.
  • Reduce heat to low and gradually add a few cubes of butter at a time, whisking continuously. (Adding the butter slowly will help emulsify the sauce with the fat.)
Charred cabbage
  • In a medium-large pan on medium heat, char the cabbage in hot oil for 3-5 minutes on one side only.
  • Cook in the oven at 400°F for 25-35 mins or until tender.

Notes

Recipe inspired by Marama Wine restaurant in Australia.