Garlic-Soy Roasted Tofu & Red Cabbage
- 20 ounces extra super-firm tofu
- 1/4 cup grapeseed oil
- 2 tablespoons low-sodium soy or tamari sauce divided
- 1 tablespoon cornstarch or arrowroot starch
- 1 teaspoon garlic powder
- 6 cups red cabbage thinly sliced
- 1/4 teaspoon kosher or sea salt
- Preheat oven to 400 degrees.
- Drain tofu and cut in approximately 1/2 inch cubes.
- Place cubed tofu in a rimmed dish and lay paper towel on top of tofu.
- Gently press down on tofu to extract moisture. Repeat process 3-4 times, using 3-4 paper towels. A lint-free cloth towel may be used instead of the paper towels.
- Transfer the pressed tofu to a parchment or foil-lined sheet pan; toss with olive oil and soy sauce or tamari.
- Sprinkle cornstarch and half of the garlic powder over tofu; gently mix the tofu until the cornstarch coats it evenly and no powdery spots remain.
- Bake seasoned tofu until deeply golden on the edges, about 25-30 minutes.
- Remove pan from oven and temporarily transfer tofu to a bowl.
- Using the same sheet pan, toss sliced cabbage with remaining oil, soy or tamari, garlic powder and salt.
- Spread cabbage evenly on sheet pan and cook until cabbage is tender and lightly browned, about 15 minutes.
- Scatter tofu around cabbage on the sheet pan, and cook 5 additional minutes.
Substitute 20 ounces cooked diced chicken breast or other protein for the tofu, as preferred.