Sauerkraut stew with smoked tofu
A tasty, vegan, and very filling dish that combines the tangy flavor of sauerkraut with the smoky aroma of crispy tofu.
Preparation: 3h 30 min
Easy
Preparation: 3h 30 min
Easy
Ingredients:
- 700 g water
- 2 g ground black pepper
- 2 g allspice
- 10 g broth paste - CVR
- 1 g bay leaf
- 40 g soy sauce
- 30 g dried mushrooms
- 2 g caraway
- 800 g sour cabbage
- 200 g tofu
- 150 g Onion, raw
- 5 g sugar
- 8 g garlic
- 6 g salt
- 50 g Oil, rapeseed
- 50 g tomato paste 30%, canned
Method of cooking:
- Place a bowl on the lid of the bowl without the measuring cup, reset the scale, and weigh 30 grams of dried porcini mushrooms, add 500 grams of cold water. Leave to soak for a minimum of 2 hours, preferably overnight.
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