Baked tofu with spices and pickled white cabbage salad
Zsofi's_Fusion_Kitchen✅️ @sofieskitchen
I lost 8kg in 1 month with my self invented recipes, going to lose 10kg more, here is one of my inventions. This meal is vegan and very tasty, filling but low on calories. I didnt use salt because it retains water in the body and is responsible for water weight.
Baked tofu with spices and pickled white cabbage salad
I lost 8kg in 1 month with my self invented recipes, going to lose 10kg more, here is one of my inventions. This meal is vegan and very tasty, filling but low on calories. I didnt use salt because it retains water in the body and is responsible for water weight.
Cooking Instructions
- 1
Heat the oil in a pan and add the tofu that you have cut into small pieces, add the lovage and marjoram and the paprika, stir often and fry for approx 5 -10 minutes
- 2
As a side dish I will eat pickled white cabbage with garlic flavor, its with sweeteners, so no sugar, low in calories and tastes amazing
Cooksnaps
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Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.
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