Keto Bowl with Mushrooms and Chinese Cabbage

Ingredients

• 300 g Chinese cabbage
• 100 g tomatoes
• 200 g smoked tofu
• 10 g chili peppers
• 400 g button mushrooms
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 30 g macadamia nuts
• 20 g red currants
• 100 g soy‑based skyr
• 0.5 tsp medium‑spicy mustard
• 1 tsp apple cider vinegar
• 1 tbsp tahini
• 1 sprig parsley

Instructions

1. 1.

   Clean the cabbage, remove outer leaves and stem, slice into fine strips, wash and drain well. Wash tomatoes and cut them with tofu into thin strips. Wash chili, halve, deseed and chop. Clean mushrooms, remove stems and quarter.

2. 2.

   Heat oil in a pan and fry tofu over medium heat for 4–5 minutes until golden brown, then set aside. Sauté mushrooms for 2–3 minutes on high heat, then remove as well. Add cabbage, tomatoes and chili to the pan and steam for 1–2 minutes over medium heat. Season with salt and pepper.

3. 3.

   Meanwhile, chop macadamia nuts and toast them in a small dry pan while stirring until fragrant, then let cool.

4. 4.

   For the sauce whisk skyr, mustard, vinegar and tahini with 2 tbsp water and season with salt and pepper. Wash currants, drain and drop into the bowl. Wash parsley, shake dry and drop leaves as well.

5. 5.

   Arrange vegetables and tofu in bowls, pour sauce over them and sprinkle with nuts, parsley and berries before serving.