1.
Heat the oil in a pan and sauté the onion until translucent. Stir in the cabbage and sauté for 2 minutes.
2.
Add the tofu and flax seeds and fry for another 2 minutes.
3.
Blanch the cauliflower in water until tender. Optionally add some turmeric to the water for a golden color.
4.
Arrange all ingredients in a bowl: add spinach, the fried mixture, cucumber slices, blanched cauliflower, cherry tomatoes, hummus and edamame.
5.
Serve with sprouts and sesame seeds.