Smoked Tofu, Potato & Cabbage Skillet

📝 Ingredients

• 900 g waxy potatoes (about 6 medium)
• 400 g smoked tofu (2 blocks of 200 g)
• ½ Savoy cabbage (about 500 g)
• 2 brown onions (about 100 g each)
• 2 garlic cloves
• 3 tbsp rapeseed oil (2 for the potatoes, 1 for the onions and cabbage)
• 2 tbsp wholegrain mustard (about 30 g)
• 1 vegetable stock cube + 150 ml hot water
• 1 tsp dried thyme
• Salt, black pepper

🍴 Utensils

• Large sauté pan (30 cm) with a lid
• Wooden spatula
• Chopping board
• Kitchen knife
• Peeler
• Clean tea towel

📖 Steps

1. Peel the potatoes, cut them into 1.5 cm cubes, rinse in cold water, then dry them thoroughly in a clean tea towel: damp cubes don't brown well and make the oil spit.
2. Remove the damaged outer leaves of the cabbage and the hard part of the core, then shred the leaves into 1 cm strips. Slice the onions, chop the garlic and cut the smoked tofu into 1.5 cm cubes. Dissolve the stock cube in 150 ml hot water.
3. Heat 2 tbsp oil in the sauté pan over a medium-high heat. Add the potatoes in as even a layer as possible, salt lightly, cover and cook for 10 min, stirring 2 or 3 times: the trapped steam pre-cooks them right through.
4. Remove the lid and continue cooking for 8 to 10 min over a medium-high heat, stirring every 2 min, until the cubes are golden on several sides and tender when pierced with the tip of a knife. Then push them to the edges of the sauté pan.
5. Pour the last spoonful of oil into the centre, add the onions and cook them for 3 min until translucent. Add the garlic and cabbage, mix with the potatoes, cover and cook for 6 to 8 min over a medium heat, stirring occasionally: the cabbage should shrink by half.
6. Add the smoked tofu cubes and the thyme, mix gently and cook uncovered for 4 to 5 min, until the tofu is hot and lightly golden. Stir gently so it doesn't crumble.
7. Stir the wholegrain mustard into the stock and pour it into the sauté pan, scraping the bottom with the spatula to lift the caramelised bits. Let it reduce for 2 min over a high heat, until the liquid coats the vegetables without pooling.
8. Taste before adding more salt, as the smoked tofu and stock are already salty, then season generously with pepper. Serve piping hot, straight from the sauté pan set in the middle of the table.