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Hungarian Sauerkraut & Potato Stew

While I’m really glad that spring is right around the corner, with pretty flowers shooting up everywhere, it is still rather cold where we live. Or as cold as this mild winter gets. So why not make the best of it – with a hearty stew, because stews are the essence of ‘winter food’.

This stew features sauerkraut, potatoes, bell pepper, and celery combined with baked tofu. I only recently heard about baked tofu, and I don’t mean baking whole slices of tofu in a scrumptious marinade, although that is one of my favorite ways to prepare tofu. No, I mean crumbling the tofu into little pieces, adding lots of herbs and spices and a little bit of olive oil, and then baking it.

What I love about baking tofu instead of pan-frying it

Baking tofu is great because it means I no longer have to fry tofu in a pan for what feels like forever and having to use lots and lots of oil before it’ll become somewhat crunchy on the outside. With this method, you just mix everything together and pop it in the oven, wait a good half hour – and everything is done. The tofu bits will be nice and dry, which means they regain more of their texture when added into a sauce or, in this case, stew.

I like baking tofu instead of pan-frying it so much that I don’t think I’ll go back to the latter. So if you haven’t, I urge you to give it a try. The great thing about it is that it is so versatile. Having an Italian meal? Just add mediterranean herbs and spices. Going for Tex-Mex? Add cumin, chili powder, and lots of garlic and onion powder, of course.

Now, back to the Hungarian Sauerkraut & Potato Stew. We’ve been making this a lot recently, trying to create the best version of it. And I think we found it. This stew is flavorful thanks to spices like smoked paprika, marjoram, and thyme, and the tomato-based broth offers a more subtle taste that isn’t overpowering.

It also comes together fairly quickly, which makes it a great weeknight meal.

If you make this recipe, let me know in the comments what you think! I’d love to hear from you.

Hungarian Sauerkraut & Potato Stew

for the baked tofu:

  • 2 blocks tofu (about 400 g)
  • 2 tablespoons olive oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon majoram
  • 1/2 teaspoon paprika (sweet, spicy, smoked – your choice)

for the stew:

  • 1 tablespoon olive oil
  • 1 red onion, diced finely
  • 1 red bell pepper, diced or sliced
  • 1 celery stalk, cut into thin pieces
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon regular paprika
  • 1 tablespoon thyme
  • 1 teaspoon majoram
  • 1/4 teaspoon caraway
  • 450 g potatoes, peeled and cut into 2 cm pieces
  • 1 tablespoon tomato paste
  • 3-4 cups vegetable broth (start with 3 and see if you’d like more liquid at the end)
  • 1 14 oz. can diced tomatoes with their juices
  • 1 bay leaf
  • 1 teaspoon soy sauce
  • 1/2 teaspoon white wine vinegar
  • 1/2 – 1 teaspoon miso (optional)
  • 1 teaspoon salt
  • freshly ground pepper
  • 400 g sauerkraut


  1. Pre-heat the oven to 180° C.
  2. We start by prepping the tofu. Crumble the tofu blocks into little pieces into a medium-sized bowl. Just kind of crush it between your hands.
  3. Add the rest of the ingredients for the baked tofu and mix well. Put in the oven for around 35 minutes. Check often at the end to make sure it doesn’t get too dry. It should be dry, but not look like it’s burned.
  4. Meanwhile, add the olive oil to a big pot on low to medium heat. Add diced onion, bell pepper and celery stalk. Sauté for a few minutes, until the onion is translucent.
  5. Add the garlic and the spices and sauté on low heat for another 30 seconds or so, stirring often and careful not to burn the garlic or spices.
  6. Add tomato paste, veggie broth and diced tomatoes and their juices along with the diced potatoes. Bring to a boil and simmer for 30 minutes (or until the potatoes are tender).
  7. When the tofu is done, add it to the stew.
  8. Add miso, if desired, salt, pepper, and sauerkraut. If it needs more liquid, add the extra cup of vegetable broth. Taste for salt and serve.

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