Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of firm tofu to remove excess water, then slice it into 1 cm thick slabs and marinate in 2 tablespoons of rapeseed oil, 1 tablespoon of German whole grain mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for at least 15 minutes.

2. 2

   Preheat a grill or prepare an open fire for medium-high heat, then grill the marinated tofu slabs for 3-4 minutes per side until beautifully charred and firm, setting them aside afterwards.

3. 3

   Heat 1 tablespoon of rapeseed oil in a large skillet over medium heat, then add 1 large finely chopped yellow onion and sauté for 5 minutes until softened.

4. 4

   Add 600 grams of diced potatoes to the skillet, cooking them for 10-12 minutes until they start to brown, stirring occasionally.

5. 5

   Stir in 300 grams of drained sauerkraut, 1 medium diced Granny Smith apple, 1 teaspoon of whole caraway seeds, and 2 tablespoons of German whole grain mustard to the potato mixture.

6. 6

   Pour in 100 ml of vegetable broth, bring the mixture to a simmer, then cover the skillet and cook for 15-20 minutes, or until the potatoes are tender, adjusting salt and pepper to taste.

7. 7

   Serve the fire-roasted tofu slabs immediately alongside the warm sauerkraut and potato hash, garnished with 2 tablespoons of fresh chopped parsley.