Game-Changing Tofu Bolognese

Directions

1. 1
   Preheat oven to 200 celsius, cut cabbages into disks and lay on a lined baking tray, drizzle with 2 tablespoons of oil and season passionately.
2. 2
   Roast cabbage in oven for 25 minutes until just tender (al dante, some might say)
3. 3
   Wash, peel, and chop sweet potato and onion. Small dice onion, medium cubes for sweet potato, peel and slice garlic.
4. 4
   Heat medium pot on medium heat, add oil, onion, and garlic. Sweat out for 2 minutes.
5. 5
   Add sweet potato, drop temperature to a low/medium, stir in tomato puree.
6. 6
   Increase heat to medium and bring to a boil, crumble tofu by hand and add to pot.
7. 7
   Stir occasionally and moderate heat until sweet potato is tender and sauce is reduced.
8. 8
   If potato isn't tender enough and the sauce is getting too thick add some water to thin it out and reduce the heat, let simmer uncovered.
9. 9
   Season to taste.
10. 10
    Slice cabbage into thin ribbons when it cools down.
11. 11
    Ladle a serve of sauce on the cabbage and top with thyme or basil.