Low‑Carb Bowl with Marinated Tofu

Ingredients

• 400 g Tofu
• 1 clove garlic
• 1 tbsp Sesame oil
• 1 tsp Sambal oelek
• 2 tbsp teriyaki sauce
• 150 g red cabbage
• Salt
• Pepper
• 2 kohlrabi
• 1 Carrot
• 2 tbsp olive oil
• 2 tbsp Apple cider vinegar
• 1 tbsp honey
• 1 tbsp Lemon Juice
• 1 tsp Mustard
• 0.5 tsp thyme
• 0.25 tsp turmeric powder
• 4 sprigs Parsley
• 15 g sesame seeds (1 tbsp)

Instructions

1. 1.

   Slice the tofu into 8 pieces. Peel and chop the garlic, then mix with sesame oil, sambal oelek, and teriyaki sauce. Marinate the tofu in this mixture for 20 minutes.

2. 2.

   Meanwhile, wash and finely shred the red cabbage, season with salt and pepper, and knead it gently with your hands for about 5 minutes. Peel, wash, grate coarsely, and combine the kohlrabi and carrot.

3. 3.

   Whisk together olive oil, apple cider vinegar, honey, lemon juice, and mustard to make the dressing; season with salt, pepper, thyme, and turmeric.

4. 4.

   Drain the tofu slightly, then sear it in a hot pan for 4 minutes on each side over medium heat. Brush with the remaining marinade and let it reduce for 2 minutes. Season with salt and pepper. Wash, dry, and chop the parsley.

5. 5.

   Arrange the kohlrabi–carrot mix with the red cabbage and tofu on a plate. Drizzle with dressing, then sprinkle sesame seeds and parsley on top.