Tofu and vegetable casserole

Ingredients for 2 servings:

• 400 g potatoes
• 200 g kohlrabi
• 300 g carrot(s)
• 1 zucchini
• 2 m.-sized onion(s)
• 200 g smoked tofu
• 3 garlic cloves
• ½ chili pepper(s), medium hot
• 2 tbsp curry powder (Madras or English)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp mustard
• salt and pepper
• 2 tbsp oil
• 2 tbsp margarine
• 2 tbsp flour
• 1 bunch of parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Cut the potatoes and kohlrabi into large pieces and cook for about 15 minutes. Allow to cool. Cut the carrots into small slices, peel the zucchini, halve it, and slice it. Chop the onion, garlic, and chili. Thinly slice the tofu. Cut the potatoes and kohlrabi into small pieces and place them in a baking dish. Heat the oil in a pan, fry the onions, garlic, and chili, and sprinkle with curry. Add the tofu and drizzle with soy sauce. Fry briefly, then add the carrots and zucchini. Deglaze with a little stock and simmer for about 10 minutes. Add the vegetables to the potatoes and mix well. Melt the margarine and stir in the flour. Thin with stock and milk to make a roux. Add the curry, sugar, salt, pepper, mustard, and parsley. Pour over the vegetables and stir through. Cook in a preheated oven at 200°C (top/bottom heat) for about 20 minutes.