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.