Spinach & Tofu

A very easy recipe which works very well with flavoured tofu.

1 pack of fresh spinach
100g tofu (if possible with basil flavour)
30g pine nuts
1 onion
salt, garlic powder, pepper, olive oil

Cut the onion and the tofu in small pieces and fry all together in a little oil.
Clean the spinach, and add to the pot. Cover, and cook until the spinach is cooked.
Season with some salt, pepper and a little garlic powder. If you can't get basil-flavoured tofu, then you could add some freshly cut basil at this point, too.

Cabbage and Lentil Curry

1 green pointed cabbage
250g of red lentils
1 can of tomatoes
1 onion
Juice of 1 lemon
vegetable soup (powder), curry powder (mild or hot)

Cut the onion in small pieces and fry in a little oil until translucent. Add the lentils, cover with water, add some vegetable soup powder, curry powder and the can of tomatoes and let the mixture simmer until the lentils are soft (around 20 minutes).
During this time cut the cabbage into small pieces, and add to the soft lentils. Cook for a further 5-10 minutes (until the cabbage is done, but be careful not to overcook it).
Before serving, add the juice of one lemon (or to taste).
Can be served with rice or alternatively bread. If you like it spicy, you can also add some chili .