BRAISED CABBAGE WITH MUSHROOMS (250 G) AND VEGETABLE CUTLETS (100 G)

Add 1 tsp to a preheated deep pan (or pan with a thick bottom) olive oil;

We cut part of the onion into cubes and sauté in a preheated pan until golden brown;

Then we send the grated carrots to the onion. The fire should be small so that the vegetables are stewed, not fried;

While chopping cabbage and add to the already soft carrots and onions. Salt everything, add paprika, pepper and bay leaf. Cover and simmer;

Stew until the liquid has completely evaporated and now add some of the tomato juice. Stew over low heat for another 10 - 15 Minutes;

Fry chopped mushrooms in a separate pan (or you can do this in the same pan in advance). We send to the cabbage;

Preheat the oven to 200 ° C;

In a large frying pan over medium heat, passer the onions, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent;

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well;