Go Back
+ servings
Print
0 from 0 votes

Sauteed Cabbage and Tofu

Summary Not available
Total Time35 mins
Course: Appetizer
Cuisine: Japanese
Diet: Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 2
Calories: 169kcal

Materials

  • 1 small white onion
  • 1 lemon
  • 200 ml Vegetable broth
  • 1 Napa cabbage
  • 2 olive oil
  • 2 garlic cloves
  • 3 Lemon thyme
  • 120 g tofu
  • 1 tsp salt
  • 1 pepper
  • 1 tsp ground cilantro
  • 1 tsp cayenne pepper

Instructions

  • Peel onion and cut into small cubes
  • Rinse lemon in hot water, wipe dry and grate 1/3 of the peel finely
  • Cut lemon in half and squeeze juice
  • Bring vegetable broth to a boil in a pot
  • Add lemon zest and onion and cook covered for about 10 minutes on low heat
  • Meanwhile, trim cabbage and cut into eighths
  • Leave some stem intact so that the pieces do not disintegrate
  • Rinse cabbage eighths and drain
  • Heat oil in a large non-stick pan
  • Fry cabbage over medium heat about 4 minutes
  • Meanwhile, peel the garlic and cut into thin slices
  • Rinse lemon thyme, shake dry and pluck the leaves
  • Turn cabbage, add garlic and lemon thyme and cook for another 4 minutes
  • Cut tofu into cubes, add to onion and lemon broth, bring to a boil and puree with an immersion blender
  • Season with salt, pepper, lemon juice, coriander and cayenne pepper
  • Sprinkle fried cabbage with some sea salt
  • Serve with tofu and lemon sauce

Notes

No extra notes

Nutrition

Calories: 169kcal | Carbohydrates: 27g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 1218mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1703IU | Vitamin C: 156mg | Calcium: 451mg | Iron: 3mg