Tofu Dumplings with Capersauce

Ingredients

• 400 g Tofu
• 0.5 red bell pepper
• 1 egg
• 40 g breadcrumbs (4 tbsp)
• Salt
• Pepper
• 500 g Potatoes
• 300 g small cabbage (0.5 small head)
• 3 tbsp Rapeseed oil
• 20 g flour (1 heaped tbsp)
• 200 ml milk (1.5% fat)
• 200 ml vegetable broth
• 0.5 lemon
• 1 tbsp mustard
• 1 tbsp capers (jar)
• 0.5 bunch Parsley
• 100 g Sour cream
• nutmeg

Instructions

1. 1.

   Grate the tofu roughly into a bowl using a food processor or hand grate. Cut the bell pepper in half, remove seeds, wash and finely dice it before adding to the tofu.

2. 2.

   Add the egg and breadcrumbs, then mix well with a hand mixer until combined. Season with salt and pepper.

3. 3.

   With damp hands form about 16 dumplings from the mixture, pressing them firmly together. Peel, rinse potatoes and simmer covered in salted water over medium heat for about 20 minutes.

4. 4.

   Meanwhile, clean and wash the cabbage, cut into strips. Heat 1 tbsp oil in a non-stick pan, sauté the cabbage over medium heat for 10–12 minutes, seasoning with salt and pepper.

5. 5.

   While the cabbage cooks, bring a large pot of salted water to a boil. Turn off the heat, add the tofu dumplings and let them sit for 10 minutes to finish cooking.

6. 6.

   Heat remaining oil in a small saucepan. Whisk in flour and sauté for about 30 seconds.

7. 7.

   Add milk and broth all at once, whisking until smooth. Bring to a boil, then simmer gently over low heat for 5–6 minutes.

8. 8.

   Squeeze the lemon half and stir in 1–2 tbsp lemon juice with mustard into the sauce. Season with salt, pepper and fold in capers.

9. 9.

   Wash parsley, shake dry, chop finely and add to the sauce.

10. 10.

    Drain potatoes and roughly mash them with a potato masher. Fold in cabbage and sour cream, seasoning with salt, pepper and a pinch of nutmeg.

11. 11.

    Lift the tofu dumplings from the water with a slotted spoon. Serve on a plate with the potato–cabbage mash and capersauce.