Preheat the oven to 220°C. Cut the cabbage into four wedges and drizzle with olive oil, salt and pepper and rub it all over the wedges.

Place on a baking sheet and roast for 15 mins. Remove from the oven, cover with silver foil and turn the oven down to 200°C. Return the covered cabbage to the oven and cook for another 10-15 mins, until soft enough to poke a toothpick easily through the thickest part.

Meanwhile, make the sesame whipped tofu. Add the sesame oil, salt, miso, tahini, rice wine vinegar and well-drained silken tofu to a blender. Blend until smooth and pop in the fridge to set a little until you need it.

Finely chop the chives and add to a bowl with the sesame seeds and a little salt and pepper.

To serve, spread the whipped tofu onto a large plate and layer over the cabbage. Top with more whipped tofu, crispy chilli oil, and sesame chives.