
Pickle tofu in lemon juice and sea salt for a couple of minutes. Fry in olive oil with sesame seeds and curry. Cover and simmer for a couple of minutes;
As soon as the cabbage inflorescences began to be easily pierced, we send them to the blender, bring to uniformity and add oil and a little salt. We bring everything to a single consistency;
Sprinkle the finished puree with flax seeds, spread the finished tofu on top and sprinkle with lemon juice, if desired. Serve with cooked rice.
Ingredients
Directions
Pickle tofu in lemon juice and sea salt for a couple of minutes. Fry in olive oil with sesame seeds and curry. Cover and simmer for a couple of minutes;
As soon as the cabbage inflorescences began to be easily pierced, we send them to the blender, bring to uniformity and add oil and a little salt. We bring everything to a single consistency;
Sprinkle the finished puree with flax seeds, spread the finished tofu on top and sprinkle with lemon juice, if desired. Serve with cooked rice.