Wash the Chinese cabbage and cut into fine strips.

Wash tomatoes and cut into narrow strips together with the tofu.

Wash, halve, core and chop the chili.

Clean the mushrooms, remove the stem ends and quarter.

Fry the tofu in a pan with oil until golden brown, then remove.

Fry the mushrooms over high heat for 2-3 minutes and remove.

Add cabbage, tomatoes and chili to the pan and simmer for 1–2 minutes over medium heat, season with salt and pepper.

Chop the macadamia nuts and toast them in a pan without fat.

For the sauce, mix the skyr, vinegar, mustard and tahini with 2 tablespoons of water and season with salt and pepper.

Wash, drain and pluck the currants.

Wash the parsley, shake dry and pull off the leaves.

Arrange the vegetables and tofu in bowls, add the sauce and serve sprinkled with nuts, parsley and currants.