Name: Coconut Cabbage and Tofu
Cook time: 15 minutes
Total time: 1 hour
Yield: 4 servings
Ingredients: 1 (14.5-oz.) can coconut milk; 1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced; 4 garlic cloves; 1 2" piece ginger, peeled, coarsely chopped; 1 Tbsp. kosher salt; 1 Tbsp. sugar; 1 tsp. ground turmeric; 1/2 tsp. ground coriander; 1/4 tsp. cayenne pepper; 1 (14-oz.) block firm or extra-firm tofu, drained; 1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core; 3 large carrots (about 1 lb.), peeled, cut into 2" segments; Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)

Image of vegetarian rendang recipe in a casserole dish with cabbage coconut tofu and carrot.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the coconut milk with chopped lemongrass, fresh ginger, garlic, and spices in a blender ensures that the tougher aromatics are completely incorporated to form a smooth sauce.

Recipe notes

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