Peel and cut the potatoes into small cubes. Boil them in salted water for about 10 minutes, or until tender. Drain and set aside.
Cook the Tofu (if using):
Heat a non-stick pan over medium heat and add a bit of oil. Crumble the tofu into the pan, cooking for about 5-7 minutes until lightly browned and crispy. Remove and set aside.
Sauté the Vegetables:
In the same pan, add the onions and cook until soft and translucent, about 3-4 minutes. Add the chopped cabbage and cook for an additional 5-7 minutes, stirring occasionally until softened.
Add the Potatoes and Tofu:
zobacz więcej na następnej stronie
Reklama
