It's no secret that I love cabbage. And one of my favorite uses for it is roasted cabbage nests.
A few I've featured on the blog:
Repeats of those and other versions I haven't featured on the blog have partied in our bellies, too.
This current version was the first time I've topped them with tofu, and it was terrific, if I don't say so myself. (Johnny tentatively tried it and ended up agreeing that it was terrific, if a 2nd opinion is your sorta thing.)
1 small head green cabbage
1 green pepper
2 small onions
3 stalks celery
3 Tbsp olive oil, divided
1 block extra firm tofu
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
2 Tbsp favorite BBQ sauce
salt and pepper, to taste
I began by pressing my tofu between two paper towel lined plates with a heavy cast iron pot.
Preheat your oven to 400° and slice the cabbage into quarters, then in thin strands. In the bottom of a very large mixing bowl whisk the two eggs and salt and pepper. Separate the cabbage strands into the bowl and use your hands to toss and coat in the egg mixture. It will take a little working, but eventually everything will be coated. Spread out onto a greased baking pan and pop in the oven.
Wash and process your veggies, cutting into bite-sized pieces. Add to the mixing bowl with 2 Tbsp of the olive oil, and salt and pepper to taste. Spread out onto a baking pan and pop into the oven with the cabbage. Set the timer for 20 minutes.
In a shallow bowl, mix the remaining olive oil, balsamic, soy sauce, BBQ sauce, and salt and pepper. Slice the tofu into 1/4" pieces and dredge through the sauce.
Heat a griddle or skillet and cook the tofu until hot and a browned edge forms for texture and extra flavor.
To serve, scoop a "nest" of cabbage, top with the roasted vegetables, and some slices of the tofu. Additional balsamic vinegar and oil can be used to dress the top, if necessary.
This makes a LOT. Leftovers reheat well in a warmed oven or toaster oven.
Really, I don't know much I could say that the pictures don't show. It was beautiful - both on the plate and the tastebuds. You can't go wrong with roasted veggies anyways. But then to adorn them with slices of tangy marinated tofu!? Definitely a keeper!