Sauerkraut stoemp with apple and smoked tofu
Sour from the cabbage, sweet from the apple, smoky from the tofu
Active: 30 min
540 kcal per person
25 g protein per person
Belgian classic
Protein source: smoked tofu · Carb source: potatoes
season: winter gluten-free nut-free
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Ingredients for 4 people
- 1.000 g floury potatoes, peeled, in chunks
- 500 g sauerkraut, drained
- 2 firm apple, diced
- 400 g smoked tofu, diced
- 150 ml unsweetened soy milk
- 30 g plant-based butter
- 10 tsp mustard
- 2 tbsp sunflower oil
- to taste salt and pepper
Method
- Boil the potatoes for 20 min in salted water.
- Meanwhile warm the sauerkraut in a small pan with 3 tbsp of water, 10 min over low heat, with the lid on.
- Fry the tofu in the oil for 6 min until it colours. Add the apple and fry for 3 min, until the cubes are just soft.
- Drain the potatoes and mash them with the soy milk, butter and mustard. Stir in the sauerkraut.
- Divide over the plates, put the tofu and apple on top and grind pepper over it.
Tip
Too sour for your taste? Rinse the sauerkraut briefly under the tap before warming it.
Check the label
Not every variety of these products is vegan.
- plant-based butter: check that the margarine contains no milk components
Keeps for 2 days in the fridge
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