Cut purple cabbage into 3 wedges
Mix white miso paste, vegan butter, grated garlic, lemon juice, lemon zest, and smoked salt together
Char the cabbage wedges and brush with miso butter mixture
Blend silken tofu with fresh mint leaves, parsley leaves, lemon juice, lemon zest, and salt to make the yogurt sauce
Roast corn until crispy
Serve charred cabbage steaks with tofu yogurt sauce and crispy roasted corn
