Tofu and red cabbage bowl

Tofu and red cabbage bowl

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 384 kcal
, Fat: 27 g
, Carbohydrate: 12 g
, Protein: 20 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Red cabbage salad

2 tbsp vinegar
2 tbsp sesame oil
3 tbsp water
2 tbsp peanut butter
½ tsp salt
a little pepper
200 g red cabbage, very thinly sliced
2 carrots, cut into thin slices


a little sesame oil
220 g tofu, in slices
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How it's done

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Red cabbage salad

Whisk the vinegar, oil, water and peanut butter in a bowl, season. Add the red cabbage and carrots, mix.


Heat the oil in a non-stick frying pan. Fry the tofu for approx. 3 mins. on each side. Serve the salad with the tofu.

Good to know
Serve with: Mix ½ bunch of roughly chopped coriander in with the salad.
Tip: Use teriyaki tofu instead of plain tofu.

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