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🍲 Vegan Cabbage and Tofu Skillet

280 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 20 g
• pointed cabbage 0.5 pc.
• mushrooms, white 250 g
• tofu, plain 400 g
• spring onions 3 pc.
• oil 2 tbsp
• tomato paste 3 tbsp
• sesame, white 5 tbsp
• chili, ground 1 tsp
• paprika, sweet 1 tbsp
• vegetable broth 800 ml
• salt pinch
• pepper, black ground pinch
• sugar pinch
• soy sauce 1 tbsp

Instructions

1. 1. Cut the onion in half, peel it, and slice it into thin strips.
2. 2. Peel the garlic and chop it finely.
3. 3. Peel the ginger and chop it finely as well.
4. 4. Remove the outer leaves from the pointed cabbage and cut out the hard core.
5. 5. Cut the pointed cabbage into bite-sized pieces.
6. 6. Wipe the mushrooms with a kitchen cloth if necessary and slice them.
7. 7. Pat the tofu dry with a cloth and cut it into large cubes.
8. 8. Wash the spring onions and trim off the ends.
9. 9. Cut the white parts of the spring onions into rings at a slight angle.
10. 10. Cut the green parts of the spring onions into rings at a slight angle as well.
11. 11. Heat the oil in a pot over medium heat.
12. 12. Add the onions, garlic, ginger, and white spring onion rings to the pot.
13. 13. Sauté the vegetables for about 2 minutes until they become translucent.
14. 14. Add the mushrooms and the pointed cabbage.
15. 15. Fry the vegetables for another 5 minutes.
16. 16. Stir the tomato paste into the vegetables.
17. 17. Season with sesame, chili powder, and paprika powder.
18. 18. Roast the spices for about 1 minute.
19. 19. Deglaze the mixture with vegetable broth.
20. 20. Add the tofu cubes to the pot.
21. 21. Place the lid on the pot.
22. 22. Let the stew simmer for about 10 minutes.
23. 23. Season the stew with salt, pepper, sugar, and soy sauce.
24. 24. Serve the stew onto plates.
25. 25. Sprinkle the dish with the green spring onion rings.
26. 26. Enjoy your meal!

Nutrition per serving

• kcal: 280
• Protein: 20 g · Fett/Fat: 12 g · Carbs: 30 g