Warm tofu salad with cabbage, cucumber and yogurt sauce

Ingredients (Serves: 2)

• Firm tofu440 g
• Cucumber300 g
• Green cabbage300 g
• Garlic6 g
• Olive oil20 g
• Greek-style yogurt130 g
• Dried chili1 g
• Avocado130 g
• Apple90 g

Method

1. 1

   Pat the tofu dry with paper towels and cut it into cubes. Slice the cabbage thinly, slice the cucumber, dice the avocado and chop the garlic.

2. 2

   Heat the olive oil in a pan and fry the tofu for 8 minutes, turning, until golden on all sides. Move it to a plate.

3. 3

   In the same pan, fry the garlic and dried chili for 1 minute, add the cabbage with a splash of water and cook for 6 minutes, until tender but still with some bite.

4. 4

   Grate the apple into the Greek yogurt, add a pinch of salt and stir to make the sauce.

5. 5

   Divide the cucumber and avocado between plates, add the warm cabbage and tofu and serve with the apple-yogurt sauce.

Nutrition per serving

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