Vegetable tofu pie
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For 4 people
200 g of tofu
1 stick of celery
4 cabbage leaves
1 pinch of: Marjoram, thyme, curry
oil and salt b.
Clean and wash the vegetables, cut the whole onion so you get a slice roundabout, leek, carrot, celery slices, the Savoy cabbage leaves into thin strips.
In a nonstick skillet, brushed with oil to blast the vegetables quickly (must be al dente). Then oil a baking pan, place a layer of onion, a layer of thinly sliced or crumbled tofu, continue with a layer of other vegetables and continue until all the ingredients.
Switch to bake in the oven for 15-20 minutes.
Serve with raw vegetables cut into strips.