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


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
Red cabbage, 1 cup
Basil, 1/2 cup
Mint, 1/2 cup
Lemon juice, 3 tablespoons
freshly squeezed
Olive oil, 1 teaspoon
Peeled sunflower seeds, 1/2 cup
natural and unroasted


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.

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.
Orit Chen Recipe by Orit Chen
Cabbage and Tofu Salad
Refreshing vegan cabbage salad