Time: 40 min.
Complexity: easily
Servings: 4

Cabbage salad with tofu - a detailed recipe.

Ingredients:

• 2 cups shredded red cabbage
• 1/2 cup millet
• 400 g tofu, cut into rectangular pieces
• 5 tbsp. l. olive oil
• 1 bunch kale
• Juice of 1 lemon
• 3 tbsp. l. tahini paste (sesame paste)
• 1 teaspoon of honey
• 1/2 small red onion, thinly sliced
• 2 tbsp sunflower seeds or pumpkins
• 1 tbsp toasted sesame seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kale, red cabbage, tofu, lemon juice, honey

We recommend

Preparation:

Step 1
• Toast the millet in a dry skillet over medium heat, stirring occasionally, for 3 to 5 minutes. Add 1 cup of water and bring to a boil. Cover, reduce heat to medium, and simmer until the water has evaporated, about 15 minutes.
Step 2
• Pat the tofu dry with paper towels. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the tofu and cook, turning once, until golden brown and crisp, about 15 minutes.
Step 3
• While the tofu is cooking, remove the cabbage stems and cut the leaves into bite-sized pieces; place in a large bowl. Add 1 tablespoon of lemon juice and massage it into the cabbage with your fingers until it softens, 3 to 5 minutes.
Step 4
• In a small bowl, combine the remaining lemon juice with the tahini and honey; add the remaining 2 tablespoons of olive oil and whisk until smooth. Add 2 tablespoons of water and season with salt and pepper. Add 2 tablespoons of the mixture to the kale; add the red cabbage, onion, and a pinch of salt and mix well.
  
  Fluff the millet with a fork and add it to the coleslaw along with the sunflower and sesame seeds; toss. Divide the salad among serving bowls and top with the tofu. Drizzle with oil from the pan and add the dressing.

Votes: 1