PUREE WITH STEAMED CABBAGE, BAKED TOFU AND SPINACH

Preparation time: 20-40 min

Difficulty: medium

Serves 2

For puree

Ingredients:

• 1 ½ cup dhal

• 1 big tbs homemade cream cheese

• few sprigs of marjoram

• salt and pepper

Slightly overcook the dhal, add it to a food processor and mix until smooth. If needed, add some water. Put the puree back to a saucepan, add the rest of the ingredients, chop marjoram, season, and keep it warm.

For steamed cabbage

Ingredients:

• 1/2 big cabbage

• caraway powder

• salt

Steam the cabbage and season to taste while steaming.

For fried tofu and spinach

Ingredients:

• 1 marinated tofu

• 4 big handfuls of baby spinach

• pinch of nutmeg

• tamari sauce

• water as needed

Water fry tofu on medium heat, deglaze with tamari sauce, and add a little bit of water. Add spinach, nutmeg, and cook until the spinach wilts but remains freshly green. Add more water if needed.

We sprinkled coarsely chopped cilantro on top.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.