Red cabbage, and poached tofu for a chilly day. French + Japanese, and they make a nice pair. This is vegan and surprisingly filling.
The idea was to empty my fridge. I had the half of a red cabbage, a few black potatoes, 2 purple shallot, red wine… Blue day ! I’ve let that simmered in the cast iron cocotte, longly.
I also found an orphan chili in a nook. Behind you can see a clove. I added a mace and sugar too.
Finish touch : roasted poppy seeds and a few goji berries.
I could have eaten only that but I added a side for the proteins and more fun.
That’s a Winter style to serve tasty tofu. Cubes in hot water with a strong salty sauce to balance the tofu’s creaminess. Silky type goes well.
The sauce is not classic. I mixed Chinese tobanjan hot chili sauce and lemon juice.
The meal :
Cal 521.5 F10.6g C 92.7g P19.2g