Tear lettuce leaves with your hands. Cut the avocado into cubes. Season the salad with salt, chopped cilantro and olive oil, sprinkle with lemon juice.
Put the arugula on a large flat dish. Chop the fillet knife and place on top. Cut the tomatoes into circles and lay out in random order in the third layer. Salt and pepper. Mix lemon juice and olive oil in a small bowl. Drizzle salad on top.
Brown the sliced tofu in a pan with ghee. Add turmeric and cook for 5 minutes over medium heat. Add the almond milk and simmer for another 10 minutes, stirring, until the tofu is creamy. Season to taste, transfer to plates and sprinkle with green onions.
Roast the pumpkin seeds in a dry frying pan. Cut the tomato into slices. Add sliced cucumber, finely chopped onion, parsley, seeds and dressing.
Cut the avocado into cubes, the apple without the skin into strips, broccoli and pepper into pieces. Mix vegetables in a salad bowl, add sesame seeds and flax seeds. Drizzle with olive oil mixed with the juice of half a lemon, salt and pepper to taste.
Break the broccoli into small florets. If desired, boil the cabbage in salted water or steam it (this is better). Finely chop the garlic. In a deep frying pan, heat the vegetable oil, throw in the garlic and quickly, stirring, simmer a little. Add broccoli, shake, season with salt and pour in some water. Cover the pan with a lid and hold on low heat for several minutes so that the cabbage does not boil, but the garlic aroma has time to saturate each inflorescence. Serve well with quinoa or buckwheat.