Toast Square with Curry Coleslaw

  • Ingredients for 2 portions
  • 4 Lizza Toast Squares
  • 150 g smoked tofu
  • 6 g rapeseed oil
  • 2 stalks of parsley
  • For the curry coleslaw:
  • 250 g pointed cabbage
  • 30 g carrots
  • 100 g apple
  • 2 tbsp light balsamic vinegar
  • 1 tbsp lemon juice
  • 10 g maple syrup
  • 70 g sour cream (20% fat)
  • 4 g sesame oil
  • 2 tsp of curry powder
  • 1 tsp turmeric
  • ½ tsp salt
  • 1 pinch of freshly ground pepper
  • 20 g walnuts

To the Toast Squares


  1. For the curry coleslaw, clean the pointed cabbage, remove the stalk and cut the leaves into fine strips. Peel the carrots and grate them into fine sticks. Wash the apple, cut in half, remove the stem and core, and grate finely.
  2. Mix the balsamic vinegar, lemon juice and maple syrup together. Mix in the sour cream and natural yoghurt. Season with curry powder, turmeric, salt and pepper. Mix all ingredients together and let the coleslaw stand for a few minutes.
  3. Toast Lizza Toast Squares in the toaster until golden brown. Cut the smoked tofu into strips and fry them in hot rapeseed oil in a non-stick pan until golden brown. Wash the parsley, shake dry and pluck the leaves off. Chop the walnuts and fry them in a non-oiled pan.
  4. Dress Lizza Toast Squares with curry coleslaw, smoked tofu, walnuts, and parsley.
  5. Bon Appetit!
Vegan option: replace sour cream and sesame oil with 150 g vegan mayonnaise.