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Vegan sauerkraut pan with smoked tofu

updated

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Ingredients for 2 servings:

  • 250 g potatoes, mainly waxy
  • 2 tbsp rapeseed oil
  • 70 g onion(s)
  • 50 g bell pepper(s), red
  • 175 g smoked tofu
  • 150 g apples
  • 200 g sauerkraut, from the can
  • 1 tbsp, heaped basil
  • Salt and pepper, from the mill
  • 2 tbsp cranberries
  • some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the potatoes and cut into small cubes. Peel and core the apple. Cut the smoked tofu and apples into small cubes. Cut the peeled onion and bell pepper into thin strips. Heat the oil in a pan and fry the diced potatoes until almost cooked through. Season lightly. Add the bell pepper, onion, and smoked tofu and fry for about 2-3 minutes. Mix in the sauerkraut and apple cubes. Heat everything thoroughly and stir in the fresh, finely chopped basil. Season to taste with salt and pepper. Serve on 2 plates and sprinkle with cranberries and chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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