Rhenish tofu sauerbraten

Ingredients for 4 servings:

• 400g tofu
• 260 ml red wine
• 120 ml balsamic vinegar
• 120 ml water
• 1 large bay leaf
• 3 peppercorns
• 3 allspice berries
• 2 carnations
• 1 ½ tsp mustard
• 2 onions
• 3 tbsp rapeseed oil
• 200 ml vegetable stock
• 30 g gingerbread or printen, vegan
• 30 g raisins
• 2 tbsp flour to thicken the sauce
• Water
• 60 ml soy cream (Soy Cream Cuisine)
• Salt
• possibly sugar

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 35 minutes

vegan

Cut the tofu into approximately 1 cm thick slices and place in a container. Mix the red wine, vinegar, mustard, and water. Grind the spices in a mortar and pestle, then add them along with the bay leaf and a roughly chopped onion. Place the tofu in the mixture and let it marinate in a cool place for 2 days. Turn occasionally, ensuring each slice is well coated with the marinade. Remove the tofu, dry it, and season with salt and pepper. Heat the rapeseed oil in a pan and fry it for 2-3 minutes on each side. Remove from the pan and keep warm. Sauté a fresh, finely chopped onion. Then add the vegetable stock and about 200 ml of the marinade. Finely crumble the gingerbread cookies and add them along with the raisins. Cover and simmer for about 2 minutes. Strain the meat juices and bring to a boil. Whisk the flour with a little water, add it, and let it simmer. Now add the 60 ml of soy cream and season with salt and, if desired, sugar. Add the tofu slices to the sauce and let them simmer for a while. Serve with homemade potato dumplings and red cabbage.