Coconut Tofu on Pineapple Cabbage

Ingredients

• 600 g kale (0.5 head of kale)
• 200 g pineapple flesh
• 1 Shallot
• 30 g Coconut oil (2 tbsp)
• 1 tsp turmeric powder
• 0.5 tsp ground coriander
• 400 ml coconut milk
• Salt
• Pepper
• 400 g Tofu
• 100 ml Soy drink (Soy milk)
• 45 g spelt whole‑grain flour (3 tbsp)
• 0.25 tsp Chili flakes
• 75 g shredded coconut

Instructions

1. 1.

   Clean, wash and slice the kale into fine strips. Cut the pineapple flesh into cubes. Peel the shallot, halve it and cut into thin strips.

2. 2.

   Heat 1 tbsp oil in a pan. Add the shallots and sauté for 2 minutes over medium heat. Add the kale and cook for 7–10 minutes while stirring. Add the pineapple cubes, turmeric and coriander to the kale and simmer for another 5 minutes. Pour in the coconut milk and bring to a boil for 1 minute. Season with salt and pepper.

3. 3.

   Meanwhile cut the tofu into 1 cm thick slices. Pat dry with kitchen paper. For the coating mix soy drink with flour and chili flakes until a thick batter forms. Place shredded coconut on a plate. First season the tofu slices with salt and pepper, then dip them in the soy batter and press firmly into the coconut from all sides.

4. 4.

   Heat the remaining oil in a pan. Fry the tofu slices over medium heat for 3–4 minutes per side until golden brown. Drain on kitchen paper. Place the pineapple‑kale mixture on a plate and arrange the tofu slices on top.