• Preheat oven to 400”F. Line a rimmed baking sheet with parchment paper and set aside.
• Bring a small pot of water to a rolling boil and season with a good pinch of salt.
• Drain the tofu (do not press) and cut it into 1 inch cubes. Add it to the boiling water and cook for 5 minutes. Drain in a colander and let sit until cool enough to handle.
  16 oz extra firm tofu
• To a mixing bowl add the tofu cubes and using your hand break them up into small ground bits. Toss with the shoyu, nooch, Chinese 5 spice, onion powder, paprika and maple syrup. (2 Tbsp shoyu + 1 Tbsp nutritional yeast +1 tsp Chinese 5 spice powder +1 tsp onion powder + 1 tsp sweet paprika + 1 tsp maple syrup + Pinch of sea salt flakes).
  1 tsp maple syrup, 16 oz extra firm tofu, 2 Tbsp shoyu, 1 Tbsp nutritional yeast, 1 Chinese 5 spice powder, 1 tsp onion powder, 1 tsp sweet paprika, Pinch of sea salt flakes
• Transfer the seasoned tofu to the prepared baking sheet, drizzle with olive oil all over the top and sprinkle with a pinch of salt flakes. Roast for 15 minutes.
• Mix the garlic, ginger and scallions with a light drizzle of olive oil and add them to the pan with the tofu. Toss to coat well and roast another 5 minutes just until the garlic is tamed taking care not to burn it. Remove from the oven.
  3 scallions, 3 large garlic cloves, 2 tsp grated ginger root

Stir Fry Cabbage

• Meanwhile preheat a heavy bottom cast iron skillet or wok over medium heat. Saute the onion with a pinch of salt in a drizzle of olive oil until softened and starts to get some color. Add the carrot and cabbage, turn up the heat and stir fry together until softened. Add the shoyu, rice vinegar, maple and toasted sesame oil and toss to coat well (3 Tbsp shoyu + 1 Tbsp rice vinegar +1 Tbsp toasted sesame oil +1 tsp maple syrup).
  1 small yellow onion , 2 cups green cabbage, 2 cups purple cabbage, 1 carrot, 3 Tbsp shoyu, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 tsp maple syrup
• Transfer to a bowl and serve with the tofu ground on top garnished with some of the green scallion tops, red chili flakes and black sesame seeds.