Chicory boats with sauerkraut & tofu

Total time 45 mins

30 mins preparation time

15 mins cooking time

30 mins waiting time

Marinating tofu in vegan cuisine enhances its flavour and aroma. Using Kikkoman Soy Sauce elevates the taste of smoked tofu and gives the sauerkraut a distinct, rich character.

Ingredients

10 portion(s)

For the boats:

200 g

smoked tofu, cut into small cubes (approx. 0.5 cm x 0.5 cm)

60 ml

Kikkoman Naturally Brewed Less Salt Soy Sauce

500 g

sauerkraut (alternatively: vermicelli noodles)

15 ml

apple cider vinegar

30 ml

maple syrup

15 ml

lemon juice

2 g

freshly ground black pepper

2 g

cumin to taste

150 g

apple, peeled and finely diced

200 g

onion, peeled and diced

50 ml

rapeseed oil

630 g

chicory

For garnishing:

100 g

nuts (walnuts, cashews or almonds), roughly chopped

20 g

chives, cut diagonally into small pieces

3 g

chilli pepper, finely chopped

Allergens:

1. Cereals containing gluten 6. Soy and soy-based products 8. Nuts

Total weight per portion:

180 g

Weight per ingredient:

Chicory boat – 60 g
Sauerkraut filling – 120 g

Preparation

Step 1

Marinate the tofu cubes in the Kikkoman Less Salt Soy Sauce for 30 minutes.

Step 2

Rinse the sauerkraut with cold water and drain well. Mix the vinegar, maple syrup, lemon juice, pepper and cumin in a bowl. Add the sauerkraut, marinated tofu and apple. Mix until well combined.

Step 3

Fry the diced onion in the rapeseed oil for 15 minutes. Add the onion to the sauerkraut mixture and stir well.

Step 4

Wash and dry the chicory. Separate it into leaves.

Step 5

Fill the chicory leaves with the stuffing from step 3, and sprinkle with the nuts, chives and chilli pepper.

Tip:

You can also serve this dish on romaine lettuce leaves or pak choi. In fusion cuisine, you can replace the chicory with corn tacos.

Recipe-ID: F1094

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