The Best Vegan German Dinner Recipe: Mustard Glazed Tofu

Typical German food is hefty on meant and incorporates egg noodles into their dishes. When you look at the overall German cuisine, Vegans are already looking at a more challenging cuisine to partake in.

With that being said, you can make some really good German food alternatives that are 100% vegan approved.

Mustard glazed tofu, with smashed beets and saurkraut is one of my favorite meals that can be made year-round.

I have played around with a few German recipes, and this one by far turned out the best and gave me all the German vibes. I originally got the idea for this meal from my purple carrot box and then altered the recipe to fit into what I was craving.

Fun Fact: many associate sauerkraut with being originally from German cuisine, but that is not accurate. Although “sauerkraut” is a German word, the dish did not originate in Germany, as fermenting cabbage as Suan cai was already practiced back in the days of building the Great Wall of China, and the practice was likely transmitted from China to Europe by the Tartars.

Now lets get into why you are here!

This easy vegan recipe is here to be a real game-changer and will likely be added to your go-to dinner rotation.

Ingredients

This recipe is for two servings which is more than enough for two people.

If you want to make it for more than two people or just want an extra serving, double the ingredients.

Directions

  • Boil the beets and potatoes
  • Peel and dice the Yukon Gold potatoes and beet
  • Add diced Yukon Gold potatoes and just ½ cup diced beet to a medium saucepan and cover with water. Bring to a boil and cook until the beet is tender about 18 to 20 minutes. You can check if there tender by poking it with a fork. The fork should easily be able to go through the center.
  • Drain and return boiled vegetables to the saucepan, and turn off the heat. TIP: Save any remaining beet for your own use. Or you can use all of the beets to have some extra food for your meal, this is what I do.
  • Peel and mince the garlic. Peel and mince the shallot. 
  • Pick and finely chop the parsley leaves. Slice tempeh into 8 thin triangles.
  • Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add sliced tofu and sprinkle with New England spice, salt, and pepper. Cook until crispy, 5 to 6 minutes per side. Transfer the crispy tempeh to a plate and cover with foil to keep warm.
  • Add butter and a pinch of salt and pepper to the boiled vegetables, and mash with the back of a fork or potato masher. Honestly, I use a drink muddler and it works like a fucking charm.
  • Make the mustard glaze. Return skillet to medium-high heat with 1 tsp vegetable oil. Add minced garlic and minced shallot and cook until softened, 1 to 2 minutes. Add Dijon mustard, vegetable broth concentrate, sour cream, and ⅔ cup water, stir, and bring to a simmer. Cook until the glaze is thickened, 1 to 2 minutes. Add chopped parsley and stir.
  • Divide mashed potatoes and beets between large plates. Top with crispy tempeh, mustard glaze, and sauerkraut. Drizzle the extra broth on top of the plate.

Extra Tips & Tricks

I love sauerkraut so I would suggest putting extra on top! But not literally directly on top or you might make the tofu soggy, instead put it on the side.

You can sub tofu for seitan if you wish. I personally prefer tofu more but seitan would be an excellent alternative choice. Seitan is a bit more chewy and dense, which is why I don’t prefer it. I am weird with texture.

You can wait to drain the beets and potatoes until you are ready to actually mash and serve them. This will help keep them extra warm and is usually what I do, but both options work.

If you are looking for more food I would suggest doubling the beets and potatoes.

You can make this a no- vegan version by adding sausage or make it vegetarian by using real dairy.

Nutrition Info

If you are a fellow vegan you know not all vegan meals are healthy, or nutritious. One word, french fries.

Knowing the nutrition info can help you pick meals that not only taste good but are good for you.

  • Calories 516
  • Carbohydrates 58g
  • Fat 19 g
  • Protein 22g

These nutrition facts are for the full meal, so when you break it down the fat grams are not that scary. They will also vary depending on the brand you buy for certain ingredients, so keep that in mind if you are being super strict on your diet.

What I love about this meal is the protein count in it. If you are someone who is into fitness you are someone who keeps protein numbers in mind, and protein  Proteins are made up of chemical ‘building blocks’ called amino acids. Your body uses amino acids to build and repair muscles and bones and to make hormones and enzymes

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