Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon red wine vinegar
  • 1 teaspoon liquid smoke
  • 1 teaspoon canola oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 (14 ounce) package extra firm tofu, (pressed and cut into 1/2 inch cubes)
  • 2 tablespoons canola oil
  • 1 medium onion, (diced)
  • 2 medium carrots, (sliced)
  • 4 garlic cloves, (minced)
  • 1/2 cup dry red wine
  • 3 cups vegetable broth
  • 1 medium russet potato, (scrubbed and cut into 1-inch pieces)
  • 2 cups chopped cabbage
  • 2 tablespoons sweet paprika
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon caraway seed
  • 2 tablespoons vegan Worcestershire sauce
  • 2 cups sauerkraut, (including juice)
  • 1/3 cup finely diced dried prunes
  • 1/4 cup tomato paste
  • Salt to taste
  • Chopped fresh dill
  • Chopped fresh chives

Instruction

  • Begin by making the baked tofu. Stir the soy sauce, maple syrup, red wine vinegar, liquid smoke, oil, smoked paprika, and black pepper together in a shallow dish.
  • Add the tofu and toss to coat. If you've got time, allow the tofu to marinate for 30 minutes. If not, skip it.
  •  Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Arrange the tofu in an even layer on the baking sheet, then place it in the oven and bake until the pieces darken and shrink, 35 to 40 minutes, flipping them halfway through baking.
  • While the tofu bakes, prepare the stew. Coat the bottom of a large pot with oil and place it over medium heat.
  • When the oil is hot, add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until the carrots begin to soften up and the onions become translucent.
  • Add the garlic and cook for another minute, until very fragrant.
  • Stir in the wine. Bring it up to a simmer and allow it to cook until reduced by about half, about 5 minutes.
  • Stir in the broth, potato, cabbage, sweet paprika, marjoram, pepper, caraway seed, and Worcestershire sauce.
  • Raise the heat to high and bring the liquid to a boil. Lower the heat and allow it to simmer until the potatoes are tender, about 20 minutes, stirring occasionally.
  • Stir in the sauerkraut, prunes and tomato paste and continue simmering for about 15 minutes more, until the potatoes and cabbage are very soft.
  • Remove the pot from heat and season the stew with salt to taste. Stir in the tofu.
  • Ladle into bowls and top with dill and chives. Serve.