Vegetable Ragout with Tofu

Clean savoy cabbage and cut into quarters, remove the stem from each. Cut cabbage into strips, rinse thoroughly and drain.

Rinse carrots, peel and cut in half lengthwise. Cut diagonally into pieces about two cm thick. Peel onion and garlic clove. Cut both into small cubes.

Heat butter in a saucepan. Sauté onion and garlic cubes in it. Add savoy cabbage strips and sauté briefly. Season. Pour in vegetable-yeast broth. Cover and cook for twenty to twenty-five minutes.

After ten minutes, add the prepared carrot pieces to the cabbage and cook.

In the meantime, cut tofu rolls diagonally into slices about 1 cm thick. Heat oil in a frying pan, fry tofu in it until hearty. Transfer to a large enough bowl and cool a little.

Roast cashews in remaining frying fat until golden brown. Set aside.

Rinse apples, remove peel if desired, and cut into quarters. Remove core from each. Cut flesh into narrow wedges.

Stir cashews and soy cream. Rinse and dry kitchen herbs, chop finely and add. Season heartily with sea salt, pepper and soy sauce. Season amount with maple syrup.

Fold apple wedges and tofu slices into cabbage-carrot vegetables about FIVE minutes before end of cooking time. Finish cooking vegetables.

Fold in prepared soy cream shortly before end of cooking time, heat up. Season the ragout to taste.

Our tip: As an alternative to fresh herbs you can use

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