Tofu Creams Two Ways

Buttery roasted cabbage with tofu-miso cream

• 150 g firm tofu
• 2 tsp white miso
• 2 tsp tahini
• 2 tsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp olive oil
• 1 garlic clove
• Salt & pepper
• Enough water to make it creamy
• Half a cabbage
• Coconut oil
• Optional chilli-garlic oil: chopped garlic, spicy pepper, olive oil

Creamy tomato sauce for pasta

• 150 g firm tofu
• 4 tbsp olive oil
• 1 big garlic clove
• Oregano
• 1 cup chopped tomato or passata
• 1 tbsp tomato concentrate
• Salt & pepper
• Enough water to make it creamy
• 1 onion
• 1 chopped garlic clove
• 1/2 cup red wine
• Pasta
• Pasta water

Buttery roasted cabbage with tofu-miso cream

1. 1.Blend the tofu, white miso, tahini, rice vinegar, sesame oil, olive oil, garlic, salt, pepper, and enough water until silky and creamy.
2. 2.Roast half a cabbage in a pan: melt coconut oil, add salt and pepper, place cabbage flat-side down with a lid on, and cook on medium until deeply golden.
3. 3.Flip the cabbage for a few minutes more with the lid on.
4. 4.Serve the cabbage on top of the tofu-miso cream.
5. 5.Optional: gently fry chopped garlic and spicy pepper in olive oil until just golden and crispy, then spoon over the dish.

Creamy tomato sauce for pasta

1. 1.Blend the tofu, olive oil, garlic, oregano, chopped tomato or passata, tomato concentrate, salt, pepper, and enough water into a cream.
2. 2.Slowly fry an onion in olive oil until soft and lightly browned.
3. 3.Add a chopped garlic clove, fry a bit more, then turn up the heat and deglaze with red wine.
4. 4.When the onions are jammy, add the tofu cream and warm through.
5. 5.Cook pasta 1 minute under al dente, then finish it in the sauce with a splash of pasta water until glossy and coated.
6. 6.Add more pasta water if it looks too dry.