Cabbage and Tofu Salad
Vegan cabbage salad with stir-fried tofu in coconut oil and herbs with sunflower seeds
- StartersType
- EasyDifficulty
- 15-30 minPrep. Time
- 2Serving/Unit
Ingredients
Tofu, 150 g
which has not been genetically engineered
Coconut oil, 1 tablespoon
Thin pink salt from the Himalayas, 1/4 teaspoon
to taste
Black pepper, 1 pinch
to taste
Cabbage, 1 cup
chopped
Red cabbage, 1 cup
chopped
Basil, 1/2 cup
chopped
Mint, 1/2 cup
chopped
Lemon juice, 3 tablespoons
freshly squeezed
Olive oil, 1 teaspoon
Peeled sunflower seeds, 1/2 cup
natural and unroasted
Preparation
1. Stir-fry the tofu in a little coconut oil, salt and black pepper.2. Mix all the salad ingredients in a bowl.3. Add the stir-fried tofu to the bowl and leave aside for about 1 hour to absorb the flavors.4. Taste and fix seasoning.5. Bon appetite (:Total time: 1-2 hours
This is a perfect vegan cabbage salad that is very suitable for hosting as well as for dinner.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 383 cal | 168 cal |
| Proteins | 21 g | 9 g |
| Carbohydrates | 15 g | 7 g |
| Fat | 29 g | 13 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Orit Chen
Refreshing vegan cabbage salad