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Preheat the oven to 180 degrees fan/200c oven.
Heat a frying pan over a medium low heat for the caramelised onions.
Add the butter and olive oil followed by the onions and a pinch of salt.
Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently and adding a splash of water as needed to avoid them burning.
Heat a large oven safe frying pan and melt the butter and olive oil.
Place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge.
Once properly charred, place the pan with the cabbages into the oven and roast for 25 minutes until softened.
When the onions have become jammy, remove from the pan to cool for a few minutes.
Place the cooled onions in a blender with the vegan butter, brown miso, white miso, rice wine vinegar, agave, and ginger.
Whiz everything together until you get a smooth paste.
Blend the silken tofu with a pinch of salt and lime juice to taste for the tofu sauce.
Serve the roasted cabbage topped with miso butter, tofu sauce, toasted sesame seeds, chopped chives, and chilli oil.