Roasted Cabbage, Silverbeet and Tofu

½ medium cabbage or wombok, chopped coarsely
1 large bunch silver beet, chopped fine (stalk-less)
1 large leek, chopped fine
350 g tofu, grated
2 tablespoons grated ginger
3 garlic cloves, crushed
4 tablespoons sesame oil
2 tablespoons mirin or rice vinegar
4 tablespoons tamari
2 tablespoons sunflower oil
60 g sunflower seeds, roasted

Preheat oven to 220 C

Line a baking tray with baking paper

Arrange cabbage wedges on baking tray in a single layer. Drizzle with 2 tablespoons sesame oil, mirin and 2 tablespoons tamari. Add 1 tablespoon grated ginger, garlic and mix it thoroughly through the cabbage. Place baking tray in oven and roast until tender and deeply browned, about 25 minutes.

Meanwhile, cook the rest of the ginger in frying pan on high heat with sunflower oil and 2 tablespoons sesame oil for a minute or till fragrant. Add the leek and cook for about 3 minutes or until caramelised. Add the grated tofu, mixing well and cook for about 5-7 minutes or until tofu turn golden brown. Add the silver beet in few batches and cook until wilted and reduced in half. Set aside.

In a large serving plate, mix the roasted cabbage and the tofu greens, add 2 tablespoons of tamari and mix lightly. Sprinkle with sunflower seeds. Ready.

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