Sauteed Cabbage and Tofu

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.