Kanso

First, bring the ingredients for the marinade except the tofu to a boil in a pot and simmer for 10 minutes. Cut the tofu into 5 mm thick slices and place in a small baking dish. Pour the marinade over it. Leave to marinate for about 5 hours.

In the meantime, wash the lettuce and tomatoes, peel and slice the onion. Halve, pit and peel the avocado. In a bowl, mash the avocado with a fork and mix with the squeeze of lime juice.

Then add the KetoCream, mix everything together and season with salt and pepper. Cut the tomatoes into slices. Remove the tofu from the marinade and pat dry. Fry in a grill pan in KetoMargarine until golden brown and set aside.

Spread the KetoSlices seeds dark with the avocado cream and top with lamb's lettuce. Then place the tofu slices on top of the lettuce, followed by the tomatoes and onion slices. Drizzle with a little olive oil and season with freshly ground pepper and salt.