Cauliflower Potato Stew

Mash the tofu on a plate using a fork until crumbly.

• 7.1 oz Smoked tofu

Coarsely chop the onion.

• 1 Onion, yellow (~ 2.8 oz)

Take the cauliflower out of the freezer and let defrost. Peel the potatoes, dice them coarsely and transfer to a bowl.

• 7.1 oz Cauliflower, frozen
• 3.5 oz Potatoes (w/o skin)

Heat the canola oil in a non-stick frying pan over high heat and fry the crumbled tofu until it browns.

• 1 tsp Canola oil

Once the tofu turns golden brown, turn the heat to medium, add the onions and fry until translucent.

Add the cauliflower and potatoes and fry for approx. 5 minutes. Stir occasionally.

Add the vegetable broth and season with salt, pepper, and paprika powder.

• ¾ cup Vegetable broth
• Salt
• Black pepper
• ½ tsp Sweet paprika, ground

Let simmer for approx. 15 minutes until the vegetables are soft but still have a bite to them.

Stir in the cream cheese and bring to a boil. Season with salt and pepper and turn off the heat.

• 2 ⁠½ Tbsp Vegan cream cheese

Enjoy your meal!