Crispy Roasted Red Cabbage Steaks with Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Red Cabbage Steaks with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Red Cabbage Steaks with Tahini Drizzle

Enjoy a vibrant dish featuring thick, crispy-roasted red cabbage steaks paired with protein-packed additions of chickpeas, firm tofu, and edamame. This hearty meal is finished with a silky tahini drizzle brightened with lemon—a delightful balance of textures and flavors that makes every bite satisfying.

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NUTRITION

588kcal
Protein
33.7g
Fat
24.3g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

300g Red Cabbage

3/4 cup cooked Chickpeas

100g Firm Tofu

1/2 cup Shelled Edamame

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red cabbage into 1-inch thick steaks. Arrange them on a baking sheet and drizzle with olive oil, then season lightly with salt and pepper.

  • 3

    Roast the cabbage in the oven for about 25 minutes, flipping halfway through for even crispiness.

  • 4

    While the cabbage roasts, press the tofu to remove excess moisture and cut it into cubes. In a non-stick pan, lightly sauté the tofu over medium heat until edges are golden.

  • 5

    In a separate bowl, gently toss the chickpeas with a little salt and pepper. Optionally, you can warm them in the oven for the last 10 minutes of the cabbage roasting to intensify their flavor.

  • 6

    Steam or boil the edamame for 3-4 minutes until tender and set aside.

  • 7

    For the tahini drizzle, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth and pourable.

  • 8

    To plate, arrange the crispy roasted red cabbage steaks on a plate, and top with the sautéed tofu, roasted chickpeas, and steamed edamame.

  • 9

    Drizzle the tahini sauce over the dish, and serve immediately.

Crispy Roasted Red Cabbage Steaks with Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Red Cabbage Steaks with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Red Cabbage Steaks with Tahini Drizzle

Enjoy a vibrant dish featuring thick, crispy-roasted red cabbage steaks paired with protein-packed additions of chickpeas, firm tofu, and edamame. This hearty meal is finished with a silky tahini drizzle brightened with lemon—a delightful balance of textures and flavors that makes every bite satisfying.

NUTRITION

588kcal
Protein
33.7g
Fat
24.3g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

300g Red Cabbage

3/4 cup cooked Chickpeas

100g Firm Tofu

1/2 cup Shelled Edamame

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red cabbage into 1-inch thick steaks. Arrange them on a baking sheet and drizzle with olive oil, then season lightly with salt and pepper.

  • 3

    Roast the cabbage in the oven for about 25 minutes, flipping halfway through for even crispiness.

  • 4

    While the cabbage roasts, press the tofu to remove excess moisture and cut it into cubes. In a non-stick pan, lightly sauté the tofu over medium heat until edges are golden.

  • 5

    In a separate bowl, gently toss the chickpeas with a little salt and pepper. Optionally, you can warm them in the oven for the last 10 minutes of the cabbage roasting to intensify their flavor.

  • 6

    Steam or boil the edamame for 3-4 minutes until tender and set aside.

  • 7

    For the tahini drizzle, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth and pourable.

  • 8

    To plate, arrange the crispy roasted red cabbage steaks on a plate, and top with the sautéed tofu, roasted chickpeas, and steamed edamame.

  • 9

    Drizzle the tahini sauce over the dish, and serve immediately.