Preheat your oven to 405°F;
Cut your cabbage in half, then cut the half into 3 wedges, keeping the root intact;
In a large pan, heat a generous drizzle of oil over high heat, sear the cabbage wedges for about 1 minute per side, until golden brown;
Meanwhile, whisk together the vegan butter, miso, grated garlic, lemon juice and lemon zest;
Once the cabbage wedges are seared, brush the miso butter generously on all sides, transfer into the oven, and roast for 25 minutes;
While the cabbages are roasting, add all tofu sauce ingredients in a food processor or blender, blend till smooth;
Serve the cabbage steaks on a bed of the sauce, top with corn nuts and chive, enjoy!
