German food today, super easy recipe: a hearty vegan sauerkraut skillet with potatoes and crispy fried smoked tofu.
It is loosely adapted from the amazing Schupfnudeln by Eat this! I wanted to make them the other day but got distracted, then realised I was too hangry to go through with it and just threw everything into the skillet, didn’t even peel the potatoes and hoped for the best. But sometimes the universe knows more than we do and the result was this satisfying easy meal. We loved it! And it’s become a staple dish in our kitchen. It’s also gluten free.
What do you need to make the sauerkraut skillet?
Just boil the potatoes in salt water a few hours earlier or the day before and put them aside to cool off. That way they build resistant starch which feeds good gut bacteria.
And you want fresh sauerkraut, not that stuff in a can from the supermarket, best before 2025, I mean fresh sauerkraut with the bacteria still active. It’s sold in the produce section of organic shops or on weekly markets. You can also easily make it yourself, there are lots of recipes and tutorials online, for example this one. Fermented foods also feed good gut bacteria and help keep you healthy!
So this dish is a good bacteria fest!
Also very tasty: making this sauerkraut skillet with dill instead of parsley!
Btw, if you’re into fresh sauerkraut, you might also want to check out my Superyummy Sauerkraut Sandwich with pink sauerkraut.
- 1/2 smoked tofu cubed
- 1 onion chopped
- 2-3 cups potatoes cooked in saltwater and cooled off, sliced
- salt and pepper to taste
- 1 cup of fresh sauerkraut
- Roast smoked tofu in olive oil for about 5 minutes, then add onion and sliced potatoes.
- Add salt and pepper to taste, and roast for about 10-15 minutes on medium to high heat, stir from time to time.
- Switch the heat off.
- Add fresh sauerkraut, stir and serve right away. You want the sauerkraut to just get warm, not hot, to keep the good bacteria alive.
- Garnish with lots of fresh parsley and enjoy 😋
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