1. Prepare:
Dice the potatoes and parboil them in salted water for about 12–15 minutes (or use leftovers from the day before). Remove the core from the cabbage and cut into fine strips. Finely dice the smoked tofu, core the apples and cut into wedges, and dice the onion.
2. Sauté:
Heat oil in a large skillet. Fry the smoked tofu cubes until crispy and golden brown, then remove and set aside (this keeps them crunchy).
3. Simmer:
In the same skillet, sauté the onions and cabbage until the cabbage wilts. Deglaze with vegetable broth and simmer with the lid on for about 5–8 minutes.
4. Combine:
Add the apple wedges, pre-cooked potato cubes, mustard, and soy cream to the cabbage. Fry uncovered for another 5 minutes until the sauce slightly thickens.
5. Season & Serve:
Fold in the crispy tofu cubes. Season generously with caraway seeds, salt, and pepper.
Nutritional Information (approx. per serving):
- Calories: 540 kcal
- Carbohydrates: 48 g
- Protein: 22 g
- Fat: 28 g
