Brown rice bowl with smoked tofu, savoy cabbage and apple

Ingredients

For 1 serving

• Brown rice55 g
• Smoked tofu120 g
• Savoy cabbage150 g
• Apple80 g
• Red onion30 g
• Extra virgin olive oil8 g
• Apple cider vinegar1 tablespoon
• Fennel seedsto taste
• Walnuts8 g
• Saltto taste

Contains: nuts, soy,

In season: November – March

Method

1. Bring a pan of water to the boil, salt it, rinse the brown rice and cook it for 35 minutes, until tender but firm to the bite; drain.
2. Meanwhile, cut the smoked tofu into roughly 1.5 cm cubes. Heat half the oil in a frying pan over medium heat and brown the tofu for 6–8 minutes, turning, until golden on all sides; set aside.
3. Remove the tough ribs from the savoy cabbage, wash it and slice it into thin strips; thinly slice the red onion.
4. In the same pan heat the remaining oil, add the cabbage, onion and fennel seeds with a pinch of salt and stir-fry over medium-high heat for 6 minutes, until the cabbage has wilted but is still crunchy; splash in the cider vinegar and let it evaporate.
5. Wash and core the apple and cut it into thin slices; break up the walnuts.
6. Build the bowl with the rice, cabbage, tofu and apple and finish with the walnuts.