Winter vegetables with Tofu in cream sauce
Ingredients for 3 servings
For the winter vegetables
- 300 g of Savoy cabbage – about 4 x 4 cm squares cut
- 100 g of smoked tofu in 1 cm cubes
- 100 g parsnips – peel, cut in half and in 5 mm slices
- 60 g carrot – peel, cut in half and in 5 mm slices
- 1 ½ TBSP organic corn starch with 3 TBSP water to mix
Tip: The listed vegetables are completely interchangeable. So you can use everything, whatever is in your fridge.
Liquid ingredients and spices
- 700 ml vegetable broth
- 4 TBSP soy cream
- 3 TABLESPOONS peanut oil
- 2 TBSP Tamari (soy sauce) – 1 TBSP with 1 TBSP water and mix
- 1 TBSP tomato paste
- 1 EL noble yeast flakes
- 1 TBSP grated ginger
- 1 teaspoon paprika, smoked
- 1 pinch cumin, ground
- 1 Msp. Chili flakes
- Crystal salt
- Pepper from the mill
Preparation time about 15 minutes cooking/baking time about 15 minutes
A wide pan with 1 TBSP Oil and fry the Tofu in about 3 Min. fry for a minute. With the Tamari-water mixture to deglaze, remove from the pan and set aside.
The rest of the peanut oil in the pan. Carrots, parsnips, and ginger for approx. 2 Min. sauté the Cabbage and an additional 3 Min. fry. Then add the tomato puree and the vegetable stock and deglaze.
Once the boil and approx. 4 Min. simmer the vegetables should still have some bite. With Tamari, Paprika, cumin, Chili, salt and pepper.
Then the cream and the nutritional Yeast and stir with the corn-starch bonding. The Tofu back into the pan, briefly heat and season with salt and pepper.
To fit the winter vegetables-pan dish of potatoes, pasta, rice or glass noodles.
Nutritional values per Serving
- Calories: 280 kcal
- Carbohydrates: 14 g
- Protein: 11 g
- Fat: 19 g