ROASTED CABBAGE SALAD WITH CRISPY TOFU & SMOKY TAHINI SAUCE
Welcome to my latest grocery budget series! This is the second recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. This week I’m featuring some seasonal ingredients I love to cook with and making lots of veggie-packed meals. This roasted cabbage salad with crispy tofu and tahini sauce is my take on a warm salad for winter, and the smoky tahini sauce really makes it! Make sure you’re following along this week over on Instagram and TikTok!
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ROASTED CABBAGE SALAD WITH CRISPY TOFU & SMOKY TAHINI SAUCE
ROASTED CABBAGE SALAD WITH CRISPY TOFU & SMOKY TAHINI SAUCE
3-4
servings30
minutes40
minutesThis is the second recipe from my latest series where I took a grocery haul and turned it into five nights of healthy dinners. This week I’m featuring some seasonal ingredients I love to cook with and making lots of veggie-packed meals. This roasted cabbage salad with crispy tofu and tahini sauce is my take on a warm salad for winter, and the smoky tahini sauce really makes it!
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Ingredients
- ROASTED VEGGIES
1 head of cabbage, sliced into thin pieces (about 8-10 cups shredded)
2 cups chopped broccoli
4 whole carrots, sliced into thin pieces
2-3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
- CRISPY TOFU
14oz firm tofu, pressed with a heavy item for 30 mins
2 tbsp arrowroot starch, corn starch, or tapioca flour
1/2 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
2 tbsp olive oil
- SMOKY TAHINI SAUCE
1/2 cup tahini
1/4 cup olive oil
2 tbsp maple syrup (can sub honey)
1/2 tsp salt
1/4 tsp black pepper
2 tsp smoked paprika
juice of 1/2 lemon
- OTHER
1 cup dry rice, cooked (for serving)
Directions
- Preheat oven to 400 degrees and line a large and a small sheet pan with parchment paper. Press your tofu (I wrap mine in paper towels, then put a heavy pan or press on top on a plate) for 30 minutes.
- In a large mixing bowl, toss the cabbage, broccoli, and carrots with the oil, salt and pepper. Transfer to the large sheet pan and bake for 30-40 minutes, until tender and slightly crisp.
- Meanwhile, cut the pressed tofu into small cubes, then add to a mixing bowl with the starch, salt, black pepper, and smoked paprika. Coat the tofu in the 2-3 tbsp of olive oil, then transfer to the small sheet pan and place in the oven for 20 minutes.
- After the 20 minutes are up, flip each of the tofu pieces and bake for another 5-10 minutes, until crisp.
- While the veggies and tofu finish baking, make the sauce by whisking together all sauce ingredients in a small bowl.
- Add the cooked rice to plates, top with the roasted veggies, then the tofu, and drizzle with the smoky tahini sauce. Enjoy!
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
My husband was crazy about this meal! For me, the tofu was particularly good, but I found the sauce to be too overpowering with smoked paprika. My toddler didn’t try any – typical. lol We actually got 5 servings from this, so it was a great value for money also.
Love love love this one! So easy to prepare and super delicious 🤤 I was worried I wouldn’t like the sauce, but I am obsessed with it!
I was surprised that my husband and I loved this one so much. First time having tofu and now we are fans! Thank you for making dinners come alive in our house again 🙏🏻
I don’t usually make vegetarian focused meals but this one was a part of the $55 grocery haul so I figured I would give it a try! I am not a huge fan of tofu so I substituted it with tempeh. Again, the star of this dish is that incredible tahini sauce that adds a bit of sweetness to the dish. It’s very easy to prep, cook and it holds up well as leftovers.
This is a staple in our house! We always double the tofu to give a nicer tofu to veggie balance. We’ve always made the tahini sauce with regular paprika (not smoked) only because it’s what we had on hand the first time and loved the sauce so we never changed. Lol. I actually make extra of the sauce just to have in the house!
My tahini sauce curdled? I’m not sure what I did wrong – followed the recipe exactly….any ideas?
Same here! So strange. I’ve made it once before and it worked just fine. This second time around and it curdled bad. 🙁
this is normal! just need to keep stirring and eventually it will smooth out
This recipe continues to be one of my favorite recipes! So much flavor!
This is one of my favorite recipes. The flavor of this sauce is amazing and you can’t go wrong with baked tofu. Sometimes I will air fry the tofu if I need to speed it up.
ABSOLUTELY INCREDIBLE. I can’t believe how crispy the tofu turned out. I’ve never had such success with tofu before! I subbed Tahini for Greek yogurt and sesame oil to taste because I don’t love Tahini and it turned out DIVINE. This is going in the rotation immediately.
I think how much you will like this recipe depends on how much you like smoked paprika. I really enjoyed the first few bites but quickly became overwhelmed by the smokey flavor. But I think this is just personal taste because some people really loved it!
One thing to note is that when I made the sauce, I made it before I prepared anything else. When I went to give it a quick stir before serving, the entire thing concealed. I kept stirring but it never separated again. If you make this recipe, make the sauce right before you are about to drizzle it before serving.