Tofuhalloumi Skillet with New Potatoes
recipe

A summer dish that deliciously combines tofu halloumi, new potatoes, spring cabbage, and seasonal herbs. This one-pan meal is quick to prepare and tastes like summer!
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 500 g new potatoes
- 200 g tofu halloumi
- 1/2 spring cabbage
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 dl fresh herbs (e.g., basil, parsley, oregano)
- 1 onion
- 2 garlic cloves
Instructions:
1. Boil the new potatoes in salted water for about 15 minutes until tender.
2. Cut the tofu halloumi into cubes and fry in olive oil in a skillet until golden brown.
3. Chop the onion and garlic, add them to the skillet with the tofu halloumi, and sauté for a moment.
4. Shred the spring cabbage and add it to the skillet. Cook until the cabbage softens.
5. Drain the cooked potatoes and cut them in half. Add them to the skillet and season with salt and pepper.
6. Stir in the chopped herbs and mix all the ingredients well.
7. Serve hot.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 14 g
Carbohydrates: 45 g
Fat: 12 g
Fiber: 5 g

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