Today I’m quickly popping in here to share this Christmas inspired roasted orange cabbage with baked tofu slabs with you all before heading off to the Christmas market. You see, Rob and I drove the four or so hours to my home town yesterday to spend a bit of time with my parents before travelling on to London to spend Christmas with his family. So today we’re going out in the snow with my father and his wife but first I want to show you this recipe of course.
The roasted cabbage is loosely inspired my friend Sara of ShisoDelicious. I saw her make a similar cabbage dish many times on her stories and decided it was time for me to play around with cabbage in the oven as well and here’s the result. I think it’s a perfect way to change up the regular old red cabbage at Christmas dinner. I spiced mine with orange and I love how it comes out of the oven very fragrant and shiny.
To top the whole thing off I made it easy and in my opinion you can’t go wrong with tofu, no matter what they say. Tofu is queen! I pick up some marinated firm tofu from the store and simply bake it in the oven until it has a slightly crisp surface and a golden brown colour. It’s delicious and beautiful. I don’t think Christmas roast needs to get much more complicated than that. And it’s great for those of us who are a little intolerant to gluten as a substitute to those store bought roasts that often contain vital wheat gluten.
Now I’m going to love you and leave you and spend some family time over here. I hope you all have a wonderful Sunday and of course that you try this recipe! If not for Christmas than why not for a Sunday roast with some roasted potatoes, brussel sprouts and onion gravy. Yum! x
ROASTED ORANGE CABBAGE W/ BAKED TOFU SLABS
YIELDS: Up to 8 servings / TIME: 40 min
2 x 270 g marinated tofu blocks, or natural tofu that you marinate yourself
3/4 head red cabbagr (roughly 8 cups), sliced
1/2 orange, zest and juice
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp coconut sugar
Sea salt and black pepper, to taste
1/2 cup pumpkin seeds
1/2 cup dried fruits, I used cranberries and green and yellow raisins
Preheat your oven to 170 degrees celsius on fan assist. If not using fan assist then go for 190 degrees celsius instead.
Cut your marinated tofu blocks in four equal pieces, see photo and video for more instruction. Place them on a lined baking tray and bake in the oven for roughly 25 minutes or until they are golden brown, flipping halfway through the baking time.
Place your sliced cabbage on another lined baking tray and drizzle with balsamic vinegar and olive oil. Add the orange zest and juice, coconut sugar, sea salt and black pepper as well. Mix with your hands until all the cabbage is well coated and all the flavours are evenly distributed. Roast in the oven for 25-30 minutes, mixing it halfway through the roasting time.
While your tofu is baking and cabbage is roasting place your pumpkin seeds in a small and dry frying pan over medium heat. Toast your seeds for 3-4 minutes or until you hear popping sounds from the seeds and they are fragrant. Set aside.
When your baking and roasting is done place your now mostly soft and fragrant cabbage on a serving dish. Sprinkle with the pumpkin seeds and dry fruits. Finally arrange your baked tofu on top and serve hot.