Turmeric tofu, Red cabbage and mushrooms

Serve 1

In a bowl, crumble the tofu with your hands, stir in the turmeric and sauté in a pan with a little oil, season with salt and pepper. In another pan with a drizzle of oil, fry the mushrooms with a sprig of oregano. Heat the purple cabbage with a ladle of water, salt, pepper and a few oregano leaves and blend it. Arrange a few tablespoons of  blended cabbage  on the plate with the tofu and mushrooms on top. finish with a few leaves of oregano and a drizzle of extra virgin olive oil.