Roasted Napa Cabbage With Crispy Tofu

0 Preheat oven to 425 and line 2 large metal baking sheets with parchment paper.
1 Slice your cabbage in half lengthwise and lay flat. Slice in half again to create four sections. Brush with coconut aminos and sprinkle with a pinch of salt and pepper. Place cut side down and bake for 25 minutes. Rotate to the other cut side halfway through, broiling for the last minute or so if desired.
2 Use a box shredder to shred the tofu and place on the baking sheet. Drizzle with coconut aminos and seasonings and toss to coat. Spread into an even layer and bake for 20 minutes.
3 While cabbage and tofu are baking, add the ingredients for the sauce to a small saucepan and warm over medium low heat. Season to taste.
4 To serve, place two pieces of cabbage in each bowl and drizzle with sauce. Top with crispy tofu, cashews and onion!