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If making quick pickled onions, add thinly sliced red onions to a jar with boiled water, rice vinegar, white vinegar, maple syrup and salt, and let sit.
Preheat oven to 400F.
Mix together the marinade for the cabbage with miso paste, lemon juice, maple syrup and olive oil.
Wash and chop cabbage in half, then cut each half into 3-4 even pieces lengthwise. Add to a lined baking sheet and brush the marinade on all sides of the cabbage. Roast for 40-45 mins, flipping halfway, until charred on the outside and softened on the inside.
Next, add the lentils to a bowl with olive oil and spices (garlic powder, Italian seasoning, nutritional yeast, and salt and pepper). Either a) add to the lined air fryer basket and air fry for 10-12 minutes at 450F, tossing halfway, or b) add to a baking sheet and roast for 20-24 minutes until dried and crispy.
Prepare the whipped tofu. To a blender, add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, nutritional yeast, garlic powder, and salt and blend until thick and creamy.
Next, prepare the cilantro dressing with chopped cilantro, a bit of olive oil, lemon juice, and a pinch of salt.
Plate up by spreading the whipped tofu on the bottom of the plate, then adding roasted cabbage, crispy lentils, pickled onions, and cilantro. Enjoy!