Summary

Ingredients

• 250 g savoy cabbae
• 75 g smoked tofu
• 1 small onion (s)
• 250 ml vegetable stock
• 250 ml soy cream (soy cream cuisine)
• 2 teaspoons, heaped cornstarch
• some cold water to stir
• Salt and pepper, black from the mill
• nutmeg
• oil

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Instructions

1. Cut the savoy cabbage into small strips, wash and pat dry a little or drain well. Cut the smoked tofu into small cubes and fry in the heated oil until golden brown. It is best to use a large pan or wok because of the bulk of the savory.
2. Also cut the onions into small cubes and add to the tofu. Sauté the onions until they are translucent. Add the savoy cabbage and pour the vegetable stock on top. Let the whole thing simmer (approx. 10-15 minutes) until the savoy cabbage is soft.
3. Add the soy cream and simmer a little more. Season to taste with salt, pepper and a little nutmeg. Stir the cornstarch in a little cold water until smooth and stir in. Briefly bring to the boil again.