1 carrot
1 onion
1 bell pepper
1 small cabbage
230 g smoked tofu
10 sun-dried tomatoes
4-5 tbsp olive oil (for sautéing)
1 teaspoon caraway seeds
1/2 teaspoon sweet paprika
Salt and pepper, to taste
Cooking instructions. Step by step
1. In a non-stick pan, add a little olive oil and brown the tofu cut into cubes, then set it aside.
2. In the same pan, add a little more olive oil and sauté the onion and pepper cut into julienne, along with the grated carrot. Once the vegetables have softened, add the sun-dried tomatoes cut into strips, then the sliced cabbage. Season with cumin seeds, sweet paprika, salt, and pepper, then mix well to combine everything. Cover the pan with a lid and let the vegetables cook until the cabbage becomes tender.
3. Add the browned tofu and transfer everything to a baking dish.
4. Bake in the preheated oven at 200°C (400°F) for 20–25 minutes, until a nice crust forms.
