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Epicurious

Coconut Cabbage and Tofu With Lemongrass and Ginger

By Anna Stockwell

4.3

(25)

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.

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