Step 1

Remove the stem from the kale, finely cut the leaves into strips, wash them, and put them into salty boiling water.

Step 2

While the kale is boiling peel the potatoes and cut them into bite-sized cubes. Add them to the kale. Boil for about 15 more minutes until the potatoes are done.

Step 3

Drain the vegetables and keep about 1 cup of the cooking water. Put the veggies back in the pot.

Step 4

Fry the tofu pieces in a bit of oil. Deglaze them with soy sauce, take the tofu out of the pan, keep aside and wipe the pan with some kitchen paper.

Step 5

Add the oil or vegan butter to the pan and add the onion. Fry until translucent.

Step 6

Also, add the flour and caraway seeds, and fry for a min.

Step 7

While stirring add the cooking water. Also, add the veggie stock powder. Let come to boil, and stir until well combined.

Step 8

Then add everything to the pot with the kale and potatoes and squeeze in the garlic.

Step 9

Lastly, add the cream as well as the smoked tofu cubes.

Step 10

Season with salt and pepper.