Miso-tahini cabbage with Crispy Tofu & Sweet Potato

A light, nutrient dense, and colourful plate.

Soft, caramelised cabbage folded through a cream miso-tahini sauce, served with roasted sweet potato and crispy tofu. A light yet well balanced plate.

What’s going on nutritionally?

~ Cabbage provides fibre and sulphur-containing compounds that support digestion and liver detox pathways.

~ Tofu offers complete plant protein and iron, making this a properly satisfying vegetarian meal.

~ Tahini adds healthy fats and calcium, supporting satiety and nutrient absorption.

~ Sweet potato delivers slow-release carbohydrates and beta carotene, adding warmth and steady energy.

~ Miso brings umami depth and fermented complexity.

Overall this bowl provides ~19–21g protein and ~8–9g fibre per serving (based on 3 lunch sized servings).

INGREDIENTS

• 1 large sweet potato (approx. 400g), cubed

• 1 tbsp olive oil

• Salt

• 200g firm tofu, pressed and cubed

• 1 tbsp tamari or soy sauce

• 1 tsp sesame oil

• ½ large sweetheart cabbage, finely sliced

• 3+ cloves garlic, grated

• 1 tsp grated fresh ginger

Miso–tahini sauce

• 1 tbsp white miso

• 1½ tbsp tahini

• Juice of ½ lemon

• 2–4 tbsp warm water

Spring onions + sesame seeds to finish

Chilli oil optional too

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METHOD

1. Heat oven to 200°C. Toss sweet potato with olive oil and salt. Roast 25–30 minutes until soft and caramelised.

2. Toss tofu with tamari and sesame oil. Fry in a hot pan until golden and crisp. Set aside.

3. In the same pan add cabbage with a pinch of salt and splash of water to deglaze. Cook 5–7 minutes until soft and lightly caramelised. Add onion & garlic and cook for a further 3 minutes.

4. Whisk miso, tahini, lemon and warm water until smooth.

5. Stir sauce through cabbage and return tofu to the pan, tossing gently to coat.

6. Serve with roasted sweet potato. Finish with spring onions and sesame seeds. Add chilli oil for a little extra heat.

7. Enjoy!