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