Hearty Cauliflower Stir-Fry with Smoked Tofu

Bring a pot of salted water to a boil.

• Salt

Remove the cauliflower florets from the stem. Cut off approx. 1 in of the end of the stem, peel and cut the rest into bite-size pieces. Cook the cauliflower florets and stem in boiling water until soft and drain them.

• 10.6 oz Cauliflower (w/o stem)

Coarsely chop the onion, finely chop the garlic, dice the smoked tofu and put everything in a bowl.

• 1 Onion, red (~ 3 oz)
• ½ Garlic clove (~ 0.1 oz)
• 3.5 oz Smoked tofu

Heat the canola oil in a non-stick frying pan over medium heat. Fry the cauliflower until golden brown.

• 1 tsp Canola oil

Add the smoked tofu, onions, and garlic and fry until the tofu is crispy.

Halve the cherry tomatoes. Fry the tomatoes and rosemary for approx. 2-3 minutes and season with salt and pepper.

• 2.8 oz Cherry tomatoes
• ½ tsp Rosemary leaves, dried
• Salt
• Black pepper

Finely chop the parsley. Serve the cauliflower on a plate and garnish with parsley.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Enjoy your meal!