Vegan Pierogy with Sauerkraut and Smoked Tofu
SlovakMainshigh proteinvideocomfort foodbudget friendlyfermented
TOFU+22g protein
Recipe by Nikoleta · @surovadcerka
The filling is the reason this works. Sauerkraut is drained, rinsed and cooked down with golden onion until it loses its raw edge, then smoked tofu — fried separately into small crisp cubes — is folded through. The smoke does the job that fatty meat does in the traditional version, and the sauerkraut keeps everything from feeling heavy.
The dough is flour, warm water and salt, nothing more. Roll it to about 2 mm, cut 8 cm circles, a teaspoon of filling in each, then seal with a fork. Fry them for crisp golden edges or boil them for three or four minutes until they float — both are correct, and they're different dishes.
Four servings, and the chilled herbed sour cream is not optional.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
dough
- 400 g All-purpose wheat flour
- 200 g Warm water
- 1 tsp Salt
- 4 tsp Neutral oil
filling
- 500 g Sauerkraut
- 270 g Smoked tofu or tempeh
sauce
- 300 g Vegan sour cream
- 1 tsp Salt
- 1 tsp Lemon juice
- 20 g Fresh chives, chopped
- 1 pinch Black pepper
filling
- 1 Onion
Contains: gluten, soy
How to make it
Nutrition
630Calories
22 gProtein
92 gCarbs
19 gFat
8 gFiber
per serving
