March 18, 2026
Grilled Cabbage with Maple Dijon Tofu & Creamy White Bean Garlic Sauce
This Grilled Cabbage with Maple Dijon Tofu & Creamy White Bean Garlic Sauce brings together smoky, sweet, and savory flavors all in one satisfying bite. What started as a way to use up leftover ingredients has become a go-to weeknight dinner that’s so easy to put together but feels fancy enough to impress dinner guests. Seriously, it’s a stunner!
Table of Contents
why you’ll love this recipe jump to video step-by-step instructions tips & faqsGrilled Cabbage with Maple Dijon Tofu & Creamy White Bean Garlic Sauce
This Grilled Cabbage with Maple Dijon Tofu & Creamy White Bean Garlic Sauce is one of our “clean-out-the-fridge” recipes. To prevent food waste, my partner and I like to play an at-home version of the show “Chopped”. When groceries are running low or produce is looking a little sad, we take a handful of the ingredients we have on hand and try to make something delicious. And that’s how this dish was born.
What started as a goal to minimize food waste has become a dish that we regularly keep on rotation. I especially love that it’s humble ingredients, but feels special enough for a dinner party. The smoky char on the cabbage, the sweet-savory glaze on the tofu, and that velvety white bean garlic sauce that ties everything together – it’s seriously amazing!
So whether you’re trying to stretch your grocery budget, reduce food waste, or just feed your family something nourishing without spending hours in the kitchen, this dish is for you. And who knows? Maybe it’ll become your family’s next “Chopped” champion too!
Why You’ll Love This Recipe
- Budget-Friendly: I’ve mentioned this many time, but one reason I love this dish SO much is because of its humble and affordable ingredients list. Cabbage, tofu, and canned beans are affordable staples that won’t break the bank, and they’re pretty accessible as well.
- Meal Prep Friendly: Each of the components for this recipe can be made a few days ahead of time, so all yo have to do is reheat throughout the week.
- Grill, Stovetop, or Roast: Don’t feel like firing up the grill? The cabbage is just as delicious prepared over the stovetop or roasted in the oven! Directions for stovetop or oven are in the recipe card’s notes at the bottom of this page.
- Impressive Yet Simple: Looks like it came from a fancy restaurant but requires basic cooking skills. Seriously, you won’t believe how easily this dish comes together!
Step-by-Step Instructions
1. Roast the Garlic:
Preheat oven to 400°F (200°C). Cut ¼ inch off the top of the garlic bulb to expose cloves. Place on foil, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Wrap tightly and roast for 40 to 45 minutes until soft and golden. Alternatively, you can air-fry the garlic at 400°F for 20 to 25 minutes.
2. Make the White Bean Sauce:
Squeeze roasted garlic into a food processor with the drained white beans, 3 tablespoons olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse until smooth. Adjust seasonings to taste and set aside.
3. Prepare the Maple Dijon Tofu:
In a large bowl, mix crumbled tofu with Dijon mustard, maple syrup, and soy sauce until evenly coated. Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Cook the tofu 12 to 15 minutes, stirring occasionally, until moisture evaporates and the edges are crisp.
4. Grill the Cabbage:
Heat grill to medium-high. Whisk together olive oil, smoked paprika, garlic powder, salt, and pepper. Brush cabbage wedges generously with the mixture. Grill cut-side down 5 to 7 minutes per side until charred and tender.
5. Assemble, Serve and Enjoy!
Spread about ½ cup white bean garlic sauce on a plate. Top with a grilled cabbage wedge and spoon maple Dijon tofu over the top. Garnish with fresh parsley and enjoy!
Tips and FAQs
- Roast the garlic properly: Don’t rush this step! Soft, caramelized garlic is essential for the sauce’s depth of flavor.
- Keep the cabbage core intact: This holds the wedges together during grilling or roasting
- Oil the grill grates: This prevents sticking and ensures beautiful char marks on the cabbage.
- Watch the grill heat: Medium-high is ideal; too hot burns before softening, too low steams instead of charring.
Can I make this Grilled Cabbage with Maple Dijon Tofu & Creamy White Bean Garlic Sauce without a grill?
Absolutely! Full instructions for pan-searing or roasting the cabbage in the oven are at the bottom of the page in the recipe card’s notes.
What can I sub for nutritional yeast?
Nutritional yeast adds umami to the white bean sauce. You can omit it, or sub it out for 2-3 tablespoons miso paste, dried mushroom powder, or parmesan.
How long does the white bean sauce keep?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve overnight!
Can I freeze any of the components for this dish?
The sauce freezes well for up to 3 months. The tofu and cabbage are best fresh, but leftovers can be refrigerated for up to 5 days.
Did Your “Chopped” Challenge Win? Share Your Twists Below!
This Grilled Cabbage with Maple Dijon Tofu & Creamy White Bean Garlic Sauce proves that humble ingredients and plant-based eating doesn’t mean sacrificing flavor or satisfaction. With its smoky char, crisp edges, and creamy garlic sauce, every bite delivers layers of texture and taste that will impress vegans and non-vegans alike!
If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Grilled Cabbage with Maple Dijon Tofu & Creamy White Bean Garlic Sauce
Ingredients
White Bean Garlic Sauce:
- 1 large bulb fresh garlic
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 15-ounce can of white beans, drained
- 3 tablespoons nutritional yeast
- Juice of 1 small lemon (about 2 tablespoons)
- 1 teaspoon garlic powder
Maple-Dijon Tofu
- 1 16-ounce package super-firm tofu, crumbled into bite size pieces
- ¼ cup Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
Grilled Cabbage (Pan-Frying and Oven-Roasting Instructions in the Notes Below)
- 1 large green cabbage, quartered into wedges, core intact to hold leaves together
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon fresh cracked black pepper, plus more to taste
- Fresh minced parsley, for garnish, optional
Instructions
- For the white bean garlic sauce, preheat the oven to 400°F.
- Cut off about ¼” – inch of the garlic head to expose the top of the bulb. Place the head on a piece of foil cut side up.
- Drizzle on 1 tablespoon of olive oil, followed by a sprinkle of salt and pepper.
- Wrap the garlic loosely with foil and roast on the middle rack of the oven until soft and golden brown, 40 to 45 minutes. Alternatively, you can air-fry the garlic at 400°F for 20 to 25 minutes.
- Squeeze the roasted garlic into a food processor along with the white beans, 3 tablespoons olive oil, lemon juice, and garlic powder.
- Pulse until smooth. Taste and adjust seasonings, if necessary. Set aside.
- Meanwhile, prepare the maple Dijon tofu.
- Place the crumbled tofu in a large bowl, along with the Dijon mustard, maple syrup, and soy sauce. Mix thoroughly to combine.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the tofu and cook, stirring occasionally, until the moisture cooks out and the tofu is crisp around the edges, 12 to 15 minutes. Taste and adjust seasonings, if necessary. Set aside.
- To make the grilled cabbage, heat grill to medium-high heat.
- Meanwhile, whisk together the olive oil, smoked paprika, garlic powder, salt, and pepper until combined.
- Brush the cabbage wedges generously with the seasoned oil until thoroughly coated.
- Grill, cut side down, until charred and slightly softened, 5 to 7 minutes per side.
- To serve, place about ½ cup of the creamy white bean garlic sauce on the bottom of a serving plate, followed by a wedge of cabbage.
- Top the cabbage with a few spoonfuls of maple Dijon tofu. Garnish with parsley and enjoy!
Video
Notes
Stovetop Method (Cast Iron Skillet or Grill Pan):
• Heat a heavy-bottomed cast-iron skillet or a grill pan over medium-high heat. Add a thin layer of olive oil and let it get hot (you should see it shimmer).• Brush the cabbage wedges generously with the seasoned oil mixture (olive oil, smoked paprika, garlic powder, salt, and pepper) just as directed in the original recipe.
• Place the cabbage wedges cut-side down onto the hot pan. Press down gently with a spatula to ensure even contact.
• Let them cook undisturbed for 5 to 7 minutes until deep brown char marks form and the edges look crispy.
• Flip the wedges carefully. Reduce heat to medium, cover the pan with a lid (this traps steam to soften the core), and cook for another 5 to 7 minutes until the cabbage is tender when pierced with a fork.
• Remove from heat and assemble immediately.
Oven-Roasting Method
• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.• Brush the cabbage wedges generously with the seasoned oil mixture. Place them cut-side down on the baking sheet.
• Roast for 20 to 25 minutes. You want the cut side to get deeply browned and slightly crispy.
• Flip the wedges over and roast for another 5 to 10 minutes if the core still feels firm. The cabbage is done when the leaves are tender and the leaves are crisp around the edges.
• For extra char, switch the oven to broil for the last 2 to 3 minutes, watching closely so it doesn’t burn.
