
100 g Cauliflower Inflorescences
150 g Tofu
5 g Butter
1 tsp Flax seeds
30 g Unpolished rice
1 tsp Olive oil
Currytaste
Lemon juicetaste
Salt taste
Peppertaste
1
Pickle tofu in lemon juice and sea salt for a couple of minutes. Fry in olive oil with sesame seeds and curry. Cover and simmer for a couple of minutes;
2
3
As soon as the cabbage inflorescences began to be easily pierced, we send them to the blender, bring to uniformity and add oil and a little salt. We bring everything to a single consistency;
4
Sprinkle the finished puree with flax seeds, spread the finished tofu on top and sprinkle with lemon juice, if desired. Serve with cooked rice.
CategoryMain CourceCuisineIndianCooking MethodBoiling, Frying, SimmeringDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
100 g Cauliflower Inflorescences
150 g Tofu
5 g Butter
1 tsp Flax seeds
30 g Unpolished rice
1 tsp Olive oil
Currytaste
Lemon juicetaste
Salt taste
Peppertaste
