Red Cabbage Tofu Salad with Walnuts


Rating: 2.50 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

Dice onion, dice tofu coarser. Cut red cabbage into very small pieces. Sprinkle 1/4 of the pear with juice of one lemon and put aside, cut the rest into small pieces.

Sauté onion in oil until translucent, add tofu and sauté briefly. Sauté cabbage briefly as well and deglaze with clear soup.

Cook without lid for 5 to 10 minutes.

In the meantime, lightly roast the walnut halves in a frying pan without adding fat. Put a few nice nuts aside, coarsely chop the rest.

Mix the vegetables, which have cooled a little, with the pear pieces and the walnut oil. Season heartily with the spices. Steep the leafy salad covered (at least a couple of hours, preferably overnight) and perhaps re-season.

Before serving, fold the coarsely chopped walnut pieces into the leaf salad. Cut narrow slices from the set aside pear piece and garnish the leaf salad with these pear slices, the set aside walnut halves and perhaps a tiny bit of dill.

Barbara Furthmüller

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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