Nuts add great flavour and texture, include protein, useful fats and vitamins. Needless to say, they can be a very important part of vegetarian cooking. 

 
Ingredients
 
 
·        1½ cups white cabbage, shredded thinly
·        1½ cups red cabbage, shredded thinly
·        4 tbsp peanut oil
·        1 tbsp walnut oil
·        2 garlic cloves, crushed
·        8 scallions, trimmed
·        1 cup firm tofu, cubed
·        2 tbsp lemon juice
·        1 cup walnut halves
·        2 tsp Dijon mustard
·        Salt and freshly ground black pepper, to taste
·        2 tsp sesame seeds
 
1.     Mix white and red cabbage together in a large mixing bowl. Set aside.
2.     In a large skillet or wok over medium-high heat, pour in peanut oil and walnut oil. Once oils are heated add in crushed garlic, white and red cabbage, scallions and cubed tofu. Sauté for 5 minutes, stirring occasionally.
3.     Pour in lemon juice, walnut halves and Dijon mustard. Sprinkle in salt and pepper and cook until cabbage is tender, which shouldn’t take longer than 6 minutes.
4.     Sprinkle in sesame seeds and mix in well. Divide into individual bowls and serve immediately.
 
Serves 4