Vegan tofu bowl

Vegan tofu bowl. Extra firm tofu, Nutritional yeast flakes, Pickled red cabbage.

Sarah McMinn

10 + 10 min · 1

Ingredients

• 170 g Extra firm tofu
• 10 g Nutritional yeast flakes
• 50 g Pickled red cabbage
• 20 g Thinly sliced As a topping
• 30 g Raw kale
• 30 g Sliced, for topping
• 2 g Pepper
• 10 g Coconut oil
• 3 g Table salt

Preparation

1. Heat a large cast-iron skillet over medium-high heat. Add coconut oil and let it melt.
2. Cut the tofu into cubes about 2 cm (¾ inch) wide and sprinkle with salt. Add to the hot oil and sauté for about 7 minutes, turning occasionally, until crisp on all sides. Add the nutritional yeast and toss to coat.
3. Add the chopped kale and reduce the heat. If needed, add 1–2 tablespoons of water. Stir occasionally until the kale wilts.
4. Transfer to a bowl and top with the pickled cabbage, sliced radishes and avocado. Serve immediately.