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🍽️ Keto Bowl with Mushrooms and Napa Cabbage

450 kcal · 30 min · 4 servings

Keto Bowl with Mushrooms and Napa Cabbage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the outer leaves and the hard core from the Napa cabbage.
  2. 2. Cut the rest of the cabbage into thin strips.
  3. 3. Wash the cabbage strips and let them drain well.
  4. 4. Wash the tomato.
  5. 5. Cut the tomato into thin strips.
  6. 6. Cut the tofu into thin strips as well.
  7. 7. Wash the chili.
  8. 8. Halve the chili and remove the seeds.
  9. 9. Finely chop the chili.
  10. 10. Clean the mushrooms and remove the tough stem ends.
  11. 11. Quarter the mushrooms.
  12. 12. Heat the oil in a pan.
  13. 13. Fry the tofu over medium heat for 4 to 5 minutes until golden brown.
  14. 14. Remove the tofu from the pan and set it aside.
  15. 15. Sauté the mushrooms for 2 to 3 minutes over high heat.
  16. 16. Remove the mushrooms from the pan and set them aside.
  17. 17. Add the cabbage, tomatoes, and chili to the pan.
  18. 18. Sauté the vegetables for 1 to 2 minutes over medium heat.
  19. 19. Season the vegetables with salt and pepper.
  20. 20. Chop the macadamia nuts.
  21. 21. Roast the nuts in a small pan without fat, stirring constantly.
  22. 22. Remove the pan from the heat as soon as the nuts are fragrant.
  23. 23. Let the nuts cool down.
  24. 24. Whisk together the skyr, mustard, vinegar, and tahini with 2 tablespoons of water.
  25. 25. Season the sauce with salt and pepper.
  26. 26. Wash the currants.
  27. 27. Drain the currants.
  28. 28. Remove the currants from the stems.
  29. 29. Wash the parsley.
  30. 30. Shake the parsley dry.
  31. 31. Remove the parsley leaves from the stems.
  32. 32. Distribute the vegetables and tofu onto small bowls.
  33. 33. Pour the sauce over the vegetables.
  34. 34. Sprinkle the bowls with the nuts, parsley, and berries.
  35. 35. Serve the bowls immediately.

Nutrition per serving