Part of this work has been funded by the European Union Research and Innovation programme Horizon Europe (Instruct-ERIC, ISIDORe - Grant Agreement Number 101046133, PID 27243, VID 46241)
The FASEB Journal, 30(10), 33213333
Deryn Low-Carb Vegan Tofu Bowl with Cabbage Rice Ingredients For the Baked Tofu 1 package firm or extra-firm tofu, 350g, pressed (see notes) 2 tbsp soy sauce or gluten-free tamari 1 tsp garlic powder 1 tbsp cornstarch pinch black pepper For the Cabbage Rice 1 small green cabbage, riced 1 tsp coconut oil 1/2 cup lightly packed chopped green onion 1/2 cup lightly packed chopped fresh cilantro 3 cloves garlic, minced For the Almond Butter Sauce 4 tbsp almond, peanut or sunflower seed butter, 60 g 2 tbsp soy sauce or gluten-free tamari 1 tbsp rice wine vinegar, unseasoned or seasoned 2 tsp Sriracha sauce, reduce or omit if sensitive to spice 4 tbsp unsweetened cashew, almond or coconut milk pinch stevia, a few drops liquid stevia or 1 tbsp maple syrup salt and pepper For the Bowls 1 avocado 4 cups broccoli florets 4 cups finely chopped kale Instructions Preheat the oven to 425 F
What does getting a B12 injection actually feel like
