Preparation time: 40+ min
1 medium cauliflower
1 cubanelle sweet pepper
6 juicy tomatoes
200 g seared tofu
chopped bunch of fresh marjoram
salt and pepper
Preheat the oven to 180°C. Cut cauliflower into florets and quickly blanch it in salted boiling water. Season with salt and ground cilantro (you may use pestle and mortar). Bake until golden brown. Slice the fennel with a mandoline slicer and thinly slice the pepper (to sticks) and both cucumbers. Evenly dice the juicy tomatoes and chop the marjoram. Add all ingredients to a bigger bowl, season, and mix well.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.