Preheat the oven to 200 °C (180 °C fan) and trim the sweetheart cabbage. Cut it into even wedges and arrange them snugly in an ovenproof dish or on a deep baking tray.
Crumble the smoked tofu with your hands and roughly chop the walnuts. Crush in the garlic.
Mix the smoked tofu, walnuts, garlic, olive oil and soy sauce into a well-seasoned stuffing. It can be compact and slightly moist.
Spread the stuffing over and between the cabbage wedges so that as much of it as possible sticks to the leaves. Press it on lightly.
Bake the stuffed sweetheart cabbage at 200 °C for 25–30 min, until the outer leaves are browned and the filling can roast and turn fragrant. If the cabbage gets too dark, cover it loosely.
Serve the sweetheart cabbage straight from the oven. A little extra olive oil drizzled over goes well.
Good to know
This is one of those oven dishes that tastes like much more effort than it is. Crisp outside, juicy inside, with plenty of depth and bite.
Swaps
Walnuts → hazelnuts (similarly nutty, also provide unsaturated fats) | smoked tofu → plain tofu plus smoked paprika (a little milder, with plant protein) | soy sauce → tamari (gluten-free if labelled as such) | olive oil → avocado oil (stable at high heat and mild in flavour)
Allergens
Contains soya, gluten (soy sauce) and walnuts (tree nuts); fairly mild for children if you reduce the garlic, and fine during pregnancy when thoroughly cooked.
