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Keto bowl with mushrooms and Chinese cabbage

Portions:2
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Ingredients

  • 300 g Chinese cabbage
  • 100 g tomatoes
  • 200 g smoked tofu
  • 10 g chilies
  • 400 g mushrooms
  • 1 tablespoon canola oil
  • Salt pepper
  • 30 g macadamia nuts
  • 20 g of red currants
  • 100 g Skyr soy-based
  • ½ tsp medium hot mustard
  • 1 teaspoon cider vinegar
  • 1 tablespoon tahini
  • 1 stalk parsley

Instructions

  • Wash the Chinese cabbage and cut into fine strips.
  • Wash tomatoes and cut into narrow strips together with the tofu.
  • Wash, halve, core and chop the chili.
  • Clean the mushrooms, remove the stem ends and quarter.
  • Fry the tofu in a pan with oil until golden brown, then remove.
  • Fry the mushrooms over high heat for 2-3 minutes and remove.
  • Add cabbage, tomatoes and chili to the pan and simmer for 1–2 minutes over medium heat, season with salt and pepper.
  • Chop the macadamia nuts and toast them in a pan without fat.
  • For the sauce, mix the skyr, vinegar, mustard and tahini with 2 tablespoons of water and season with salt and pepper.
  • Wash, drain and pluck the currants.
  • Wash the parsley, shake dry and pull off the leaves.
  • Arrange the vegetables and tofu in bowls, add the sauce and serve sprinkled with nuts, parsley and currants.
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Course Bowls / Meat
Diets Keto / Vegetarian