Vegan potato and kohlrabi pot with curry radish and tofu topping

Ingredients for 2 servings:

• 550 g potatoes, mainly waxy
• 1 large kohlrabi
• 750 ml water
• 100 ml vegetable stock
• 150 g soy cream fraîche (crème fraîche alternative)
• 2 tsp white wine vinegar
• 2 tbsp, heaped nutritional yeast
• 2 tbsp, heaped parsley, frozen
• n. B. salt and pepper, white
• 80 g radishes
• 80 g smoked tofu
• 2 m.-sized onion(s)
• 1 tbsp water
• 1 tbsp miso paste, light
• 2 tsp maple syrup
• ½ tsp chili sauce
• 2 tsp sesame oil, roasted
• 1 tsp garlic powder
• ½ tsp curry powder
• 2 tbsp panko
• 2 tbsp oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel the potatoes and cut into cubes. Peel the kohlrabi and cut into not too thick sticks. Wash the radishes and peel the onions. If using the smoked tofu, squeeze out some of the liquid if necessary. Cut the tofu, radishes, and onions into roughly equal cubes. For the topping, prepare a seasoning paste. Mix miso paste, maple syrup, chili sauce, and sesame oil with a little water until smooth. Stir in the garlic powder and curry powder. Bring the water to a boil in a pot and add salt. Add the kohlrabi sticks and cook with the lid closed for 5 minutes over medium heat. Then add the potatoes and cook with the lid closed for another 10 minutes, until the kohlrabi and potatoes are tender. Meanwhile, heat the oil in a pan and fry the smoked tofu for about 3 minutes. Then add the onions and radishes and fry for another 3-4 minutes until the onions start to brown. Reduce the heat considerably. Add the seasoning paste to the pan, mix everything well, and let it simmer for a short while. Stir in the panko and toast everything slightly in the residual heat of the pan, stirring constantly. Be careful not to burn. Drain the cooked vegetables and set aside in a bowl. In the now empty pot, mix the vegetable stock with the crème fraîche alternative. Add the white wine vinegar, nutritional yeast, and parsley and bring to a boil briefly. Then remove the pot from the heat and season with white pepper and salt. The sauce can be lightly seasoned, as the topping is very spicy. Finally, add the potatoes and kohlrabi and stir in carefully. When serving, pour the topping over the vegetables. The overall seasoning and flavor are best enjoyed together. Notes: Be sure to use sesame oil made from roasted sesame seeds; sesame oil made from unroasted sesame seeds is tasteless and therefore does not serve as flavoring. The white pepper is added here primarily for its appearance. If you don’t have any, use black pepper instead. If you don’t have panko breadcrumbs, use breadcrumbs or other flour. Tip: If you have a gas or induction stovetop without much residual heat, you may need to add a little extra heat at the end of the topping to ensure the mixture is properly toasted.