Wednesday, June 22, 2022


The pleasant, fresh smell of this salad spreads through the kitchen instantly. Pansies and nasturtiums from my garden take me for a moment to another fairy-tale world ... A few more chili threads to decorate and the dinner is ready :)


  • 200 g of vegan tofu feta cheese (buy or prepare by yourself)
  • 2 teaspoons of erythritol (or other sweetener)
  • 2 tablespoons of lime juice
  • 2 tablespoons of sweet chili sauce (I bought it in the store)
  • 200 g Chinese cabbage
  • 70 g of carrots
  • 30 g of red onion
  • 10 g of coriander
  • 10 g of mint leaves
  • 2 tablespoons of peanuts


  1. Heat the lime juice, erythritol and chili sauce in a small saucepan until the erythritol is dissolved.
  2. Meanwhile, cut the cabbage, carrots (into strips with a potato peeler), onion (finely diced), coriander and mint.
  3. Put vegetables and dressing (from the saucepan) into a bowl and mix gently.
  4. Serve the salad with tofu - feta cheese and peanuts.
  5. Decorate as desired:)

homemade vegan feta:

  • 500 g of tofu
  • 1 tablespoon of salt
  • 1/2 hot chili pepper
  • 1 lemon juice plus 2 lemon slices
  • herbs (oregano, thyme ...)
  • 4 cloves of garlic
  • 1 tablespoon of nutritional yeast
  • olive oil for pouring tofu about 1/2 - 1 cup

  1. Drain the tofu with a paper towel and dice it.
  2. Put the tofu in the glass container with the rest of the ingredients and pour the olive oil over it.
  3. Store in the fridge.


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