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🍽️ Crispy Smoked Tofu with Pointed Cabbage, Peppers, and Boiled Potatoes

460 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• smoked tofu 175 g
• onions, yellow 1 pc.
• peppers, red 1 pc.
• pointed cabbage 1 pc.
• lemons 1 pc.
• oil 2 tbsp
• vegetable broth 200 ml
• dill, fresh 25 g
• vegan fresh spread, plain 150 g
• salt pinch
• pepper, black ground pinch
• chives, fresh 10 g

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot and cover them completely with fresh water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat, cover the pot, and cook the potatoes for about 20 to 25 minutes until tender.
5. 5. Cut the smoked tofu into small cubes while the potatoes are cooking.
6. 6. Halve the onions and remove the outer skin.
7. 7. Slice the peeled onions into thin strips.
8. 8. Wash the peppers and remove the green stem and seeds.
9. 9. Slice the peppers into strips as well.
10. 10. Halve the pointed cabbage and remove the hard core.
11. 11. Shred the pointed cabbage into very thin strips.
12. 12. Wash the shredded cabbage and dry it thoroughly in a salad spinner.
13. 13. Halve the lemon and squeeze out the juice.
14. 14. Heat oil in a large frying pan or pot over high heat.
15. 15. Add the tofu cubes, onion strips, and pepper strips to the hot pan.
16. 16. Fry the vegetables and tofu for about 5 minutes until golden brown on all sides.
17. 17. Add the dry pointed cabbage, vegetable broth, and 2 tablespoons of lemon juice to the pan.
18. 18. Stir everything well to combine the ingredients.
19. 19. Place the lid on the pan and let the vegetables simmer over medium heat for about 15 minutes.
20. 20. Wash the dill and shake it dry.
21. 21. Finely chop the dill.
22. 22. Stir the chopped dill and the natural vegan spread into the pointed cabbage mixture.
23. 23. Remove the pan from the heat.
24. 24. Season the dish to taste with salt and pepper.
25. 25. Drain the boiled potatoes and let them cool down for a short while.
26. 26. Peel the cooled potatoes.
27. 27. Wash the chives and shake them dry.
28. 28. Slice the chives into thin rings.
29. 29. Serve the warm pointed cabbage dish together with the peeled boiled potatoes.
30. 30. Garnish the dish with the chive rings.
31. 31. Enjoy your meal!

Nutrition per serving

• kcal: 460
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 63 g