q.s. Salt & Pepper
q.s. Fresh Oregano
3 g. Turmeric
80 g. Tofu
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.