Sauteed Cabbage and Tofu

Summary Not available

  • 1 small white onion
  • 1 lemon
  • 0.75 cup Vegetable broth
  • 1 Napa cabbage
  • 2 olive oil
  • 2 garlic
  • 3 Lemon thyme
  • 4 ounces Tu
  • salt
  • peppers
  • ground cilantro
  • cayenne pepper
  • Sea salt
  1. Peel onion and cut into small cubes

  2. Rinse lemon in hot water, wipe dry and grate 1/3 of the peel finely

  3. Cut lemon in half and squeeze juice

  4. Bring vegetable broth to a boil in a pot

  5. Add lemon zest and onion and cook covered for about 10 minutes on low heat

  6. Meanwhile, trim cabbage and cut into eighths

  7. Leave some stem intact so that the pieces do not disintegrate

  8. Rinse cabbage eighths and drain

  9. Heat oil in a large non-stick pan

  10. Fry cabbage over medium heat about 4 minutes

  11. Meanwhile, peel the garlic and cut into thin slices

  12. Rinse lemon thyme, shake dry and pluck the leaves

  13. Turn cabbage, add garlic and lemon thyme and cook for another 4 minutes

  14. Cut tofu into cubes, add to onion and lemon broth, bring to a boil and puree with an immersion blender

  15. Season with salt, pepper, lemon juice, coriander and cayenne pepper

  16. Sprinkle fried cabbage with some sea salt

  17. Serve with tofu and lemon sauce

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