John Myers
Ingredients for 4 servings:
- 500 g Schupfnudeln from the refrigerated section
- 400 g sauerkraut
- 200 g smoked tofu, e.g. Black Forest Tofu
- 1 spring onion(s)
- 6 cocktail tomatoes
- 2 mini bell peppers
- 2 lettuce hearts
- 1 avocado(s)
- 1 onion(s), red
- 6 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 tbsp agave syrup
- ½ tsp paprika powder
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
vegan, with smoked tofu
Quarter the lettuce hearts and cut into strips. Halve and slice the onion. Finely chop the remaining salad ingredients, place them in a bowl, and set aside. Whisk all the liquid ingredients in a separate bowl, season with salt and pepper, and stir into the salad just before serving. Fry the dumplings until browned all over. Add the smoked tofu and sliced spring onion and fry for 5 minutes. Add the sauerkraut and fry until warm. Marinate the salad and divide it between four bowls with the sauerkraut. Serve the cabbage dumplings with a dollop of ketchup, if desired. Tip: I use Black Forest Tofu for this because it contains caraway and spices that go perfectly with cabbage dishes. If you can’t find that, use regular smoked tofu. If you like, you can also mix a pinch of caraway into the sauerkraut.
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