2 (14 to 16-ounce) firm tofu, pressed overnight
4 cups vegetable broth, divided
4 garlic cloves, minced
2 tablespoons nutritional yeast flakes
1 tablespoon olive oil
4 teaspoons Hungarian paprika, divided
1 teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
3 tablespoons vegan butter
1 ½ cup chopped onion
1 medium ripe tomato, quartered
6 garlic cloves, minced
3 cups drained sauerkraut (almost all of a 25-ounce bottle)
1 ½ tablespoon unbleached all-purpose white flour
1 cup vegan sour cream
1. Slice each tofu into 8 rectangles, each about 1-inch thick.
2. Combine 2 cups of the vegetable broth, garlic, nutritional yeast, olive oil, 1 teaspoon paprika, onion powder, salt and black pepper in a small saucepan. Bring to a boil, reduce to simmer and cook for 4 minutes. Arrange the tofu chunks in a 9X13-inch baking pan and add cover with the broth. Gently shake the pan so all the tofu pieces are sitting in the broth. Marinate the tofu for 1 hour.
3. Bake the tofu, uncovered, in a preheated 350-F oven until the broth has evaporated. Turn the tofu half-way through the baking time.
4. Melt the butter in a large pot over medium-low heat. Stir in the onion and cook until golden brown, about 20 minutes. Stir in the tomato and garlic, increase heat to high and cook for 5 minutes.
5. Stir in the sauerkraut, flour and remaining 3 teaspoons paprika and cook for 5 minutes, stirring often. Distribute the sauerkraut mixture evenly in the pot. Layer the tofu over sauerkraut and add the remaining 2 cups of vegetable broth. Bring to a boil and reduce to a simmer. Simmer uncovered for 1 hour.
6. Stir up the sour cream and add it to the pot. Gently fold the sour cream into the tofu and sauerkraut using a spatula. Serve over peeled, boiled potatoes or cooked pasta.
© 2011 Copyright Zsu Dever. All rights reserved.