414
Calories
26.5g
Protein
11g
Fat
51.4g
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:
- Onion - 50 g (0.5 whole)
- Arugula - 30 g (1 cup)
- Potato - 200 g
- Tomato - 100 g (1 whole)
- Tofu - 70 g
- Cauliflower - 200 g
- Salt and black pepper - 0.3 g (1 pinch)
- Cream 10% - 15 ml (1 tbsp)
- Mozzarella, low-fat - 50 g
How to make:
- Disassemble cabbage into small inflorescences and add to a thick-walled saucepan
- Mix all the vegetables and add cream and a little water. Simmer in cream about 20 minutes (the duration depends on the size of the inflorescences and on the size of the potato cubes). Add salt and spices to taste. Add chopped tofu 3 minutes before cooking
- Sprinkle with grated mozzarella when serving
- Serve with arugula and tomatoes
