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!
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.
Tried this recipe?Let us know how it was!