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Roasted Cabbage and Tofu Salad with Miso-Maple Dressing

Ali Segersten (author) Mar 02, 2026

This roasted cabbage and tofu salad makes a deeply satisfying plant-based meal packed with fiber, protein, and flavor. Roasting the cabbage brings out its natural sweetness while creating caramelized edges that pair beautifully with crisp tofu and a savory miso-maple dressing. Enjoy it as a nutrient-dense, low-carb vegan main dish, or serve it with black rice or roasted sweet potatoes for a more substantial, balanced meal.

Tofu

16 ounces extra firm tofu cubed

1 tablespoon wheat-free tamari

1 tablespoon extra virgin olive oil

2 teaspoons arrowroot powder

Salad

1 large head green cabbage

2 tablespoons extra virgin olive oil

2 pinches sea salt

4 green onions sliced

1 cup cilantro chopped

2 tablespoons sesame seeds

Dressing

2 tablespoons extra virgin olive oil

1 tablespoon toasted sesame oil

1 tablespoon wheat-free tamari

1 tablespoon gluten-free miso

1 tablespoon brown rice vinegar

1 tablespoon maple syrup

1 clove garlic crushed

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