Prepare Raita. Pulse these ingredients in a food processor until they are smooth and pale green: garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice. Transfer Raita to a medium bowl and season with salt.

Grill the purple cabbage. Set your grill at medium heat. Firstly, you need to cut the cabbage properly. Cut cabbage in half through core and then further cut each half into 3 wedges. Remember to keep core intact. Secondly, drizzle wedges with oil to coat and season all over with salt. Finally, now it’s time to grill. Generally, it takes 8-10 minutes to grill on each side, until the cabbage wedges are deeply charred on all sides and a paring knife easily slips through the center. When grilling finishes, transfer wedges to a cutting board and let them cool for 5 minutes. This is critical as it will allow the cabbage to steam and become tender inside. After 5 minutes, you can cut each wedge in half crosswise. 

Ⅳ Stir flaxseed and ¼ cup cold water in a small bowl. Let it sit for about 1 minute, until a thick paste forms. Then add it to tofu-bean mixture along with cornstarch, stir well to combine. 

Ⅴ Form the above mixture into 8–10 patties using oiled hands. The ideal size for each patty is about ½" thick (about a scant ¾ cup each). Then grill it for about 2 minutes, until it becomes lightly charred around the edges. Then carefully turn it to grill the other side for another 2 minutes, until it becomes lightly charred and warmed through. 

To prepare marinade, combine the following ingredients in a small bowl until sugar dissolves: garlic, lime juice, oyster sauce, soy sauce, brown sugar and oil. 

Spread raita over plates and place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil. Time to enjoy this refreshing vegetable dish! 

Tips: You can make Raita 1 day in advance. Remember to cover and chill it. 

Original source from bonappetit.com