Tofu with lentil puree and cabbage

Ingredients

• Lentils
  60 g

  177 kcal
• Cashew
  30 g

  180 kcal
• Carrot
  20 g

  6 kcal
• Bulb onion
  30 g

  12 kcal
• Tomato
  50 g

  10 kcal
• Sunflower oil
  5 g

  45 kcal
• Tomato paste
  20 g

  20 kcal
• Salt
  3 g

  0 kcal
• Firm tofu, prepared with calcium sulfate and magnesium chloride (nigari)
  120 g

  94 kcal
• White cabbage
  150 g

  42 kcal

Preparation Steps

1. Fry the onions and carrots in a small amount of sunflower oil, chop the cabbage and add to the vegetables, add tomato paste, salt and pepper. Simmer for 30-40 minutes until the cabbage is soft.
2. Cut the tofu into 1cm thick slices and fry on both sides.
3. Boil the lentils according to the instructions on the package, pour hot water over the cashews for 5-10 minutes. When the lentils are ready, mix and puree in a blender.
4. Spoon the lentil purée onto a plate and top with the cabbage, tofu, and halved cherry tomatoes.