Potato-Sauerkraut-pan with smoked tofu

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Ingredients for 2 servings

For the potato-and-Sauerkraut-skillet

  • 300 g potatoes, waxy – peel and cut into 1-cm cubes
  • 150 g of Sauerkraut, roh – drain and squeeze out the juice (self-made)
  • 150 g red bell pepper – remove seeds and cut into strips
  • 100 g smoked tofu into 8-mm cubes
  • 30 g sun-dried, pickled tomatoes – cut into strips

Liquid ingredients and spices

  • 400 ml vegetable broth
  • 3 TABLESPOONS peanut oil
  • 1 ½ TBSP Tamari (or soy sauce)
  • 1 TBSP Yaconsirup
  • 1 TSP paprika powder
  • 1 Pinch Of Cumin
  • Crystal salt
  • Pepper from the mill
  • 2 TBSP finely chopped parsley

Preparation

Preparation time about 20 minutes cooking/baking time approx. 25 minutes

½ TBSP groundnut oil in a frying pan and fry the Tofu darin approx. 2 Min. fry for a minute. With ½ TBSP Tamari and 1 TBSP water to deglaze, remove from the pan and set aside.

The frying pan again, heat the remaining peanut oil and the potatoes for approx. 3 Min. Golden brown sear. Then the peppers and sun-dried tomatoes 2 Min. roast, Sauerkraut and 2 more Min. fry.

With Paprika and cumin, sprinkle, stir once and add the vegetable stock. The rest of the Tamari and the Yaconsirup and stir for about 15 Min. simmer until the potatoes are soft. Then the Tofu to Warm it up and season with salt and pepper.

The potato-sauerkraut and garnish pan on two plates and serve with parsley.

Nutritional values per Serving

  • Calories: 405 kcal
  • Carbohydrates: 32 g
  • Protein: 13 g
  • Fat: 21 g