498
Calories
31g
Protein
37g
Fat
10g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Zucchini - 160 g
- Lemon juice - 15 ml (1 tbsp)
- Parsley, chopped - 10 g (2 tbsp)
- Mushroom - 140 g (2 cup)
- Tofu - 200 g
- Cabbage, shredded - 78 g (1 cup)
How to make:
- Trim the zucchini and slice
- Slice the mushrooms and shred the cabbage
- Heat a frying pan with olive oil and a tablespoon of water and cook the vegetables until they have softened but the cabbage and zucchini retain a slight crunch
- Cut the tofu into bite sized chunks and add to the pan for an additional 2 minutes
- Take off the heat, throw in the chopped parsley and lemon juice and serve
