Sauteed Cabbage and Tofu
Sauteed Cabbage and Tofu - Fine spring enjoyment with lots of fiber
Healthy, because
Even smarter
Nutritional values
Serve this dish along with jacket potatoes for a satisfying main course with tons of vitamin C and E.
If you like, stir in a handful of freshly chopped herbs for additional nutrients.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 348.4 μg | (581 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 small white onion
- 1 lemon
- ¾ cup Vegetable broth
- 1 head small Napa cabbage
- 2 Tbsps olive oil
- 2 garlic cloves
- 3 sprigs Lemon thyme
- 4 ozs Tofu
- salt
- peppers
- ground cilantro
- cayenne pepper
- coarse Sea salt
Kitchen utensils
Preparation steps
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.
