Aunty Masaʻs Sauerkraut Bake
Kimʻs mom, Shirley, adapted this family recipe to make it plant-based. It is now one of our favorites, and she has brought it to events where everyone, vegans and not, raves about it. Our favorite way to eat this is over brown rice, but we have also eaten it in bread or hot dog buns.
*We only have a small toaster oven, which would not make a sufficient quantity of this dish for us, so we now make this in a covered skillet on the stovetop. It works perfectly. Adapted cooking instructions below.
Ingredients
Cooking
Alternate Skillet Directions
*This recipe is so forgiving! Weʻve forgotten to layer the ingredients, just dumped everything into the pan, and then mixed it up with a spatula before. Weʻve left it simmering for 45 minutes by accident. Itʻs been excellent every time.
*We only have a small toaster oven, which would not make a sufficient quantity of this dish for us, so we now make this in a covered skillet on the stovetop. It works perfectly. Adapted cooking instructions below.
Ingredients
- 1/3 cup lightly packed brown sugar
- Field Roast Smoked Apple Sage vegetarian sausage - 1 link, diced
- 2x 16 oz containers extra firm tofu, drained and thickly sliced
- 48 oz sauerkraut (about 1 1/2 jars of the Klausen brand)
- 5 large cloves crushed garlic
- Ample freshly ground black pepper
- 1/3 cup shoyu (soy sauce), tamari, or liquid aminos
- *Finished dish is quite savory and juicy, so we prefer to eat it over brown rice - 3 cups (uncooked) usually does it. Cook it while youʻre making the rest of the dish. You could also eat it on a hot dog bun, bread, etc.
Cooking
- Mix garlic, pepper, and shoyu well, and pour over sliced tofu to marinate for about 5 minutes.
- Lightly drain sauerkraut. Mix with brown sugar.
- In 9x13 inch pan, make the first layer with sauerkraut, second layer with tofu and sausage, and the third layer with sauerkraut.
- Bake at 450 degrees uncovered for 10 minutes. Cover, reduce heat to 325 degrees, and continue baking for another 30 minutes.
- Enjoy!
Alternate Skillet Directions
- We use a 12-inch stainless steel covered pan, which holds the full recipe. You can halve all the ingredient quantities to fit a smaller pan.
- Layer 1/2 the tofu, sausage, 1/2 the sauerkraut, the rest of the tofu, then the rest of the sauerkraut. Include a few tablespoons of the sauerkraut liquid. If the sauerkraut is on the bottom, it browns too much and sticks to the pan.
- Mix garlic, shoyu, and brown sugar, and pour over the whole pan as evenly as possible.
- Crack a generous amount of black pepper over the pan.
- Cover, and simmer on medium/low heat for 30 minutes.
*This recipe is so forgiving! Weʻve forgotten to layer the ingredients, just dumped everything into the pan, and then mixed it up with a spatula before. Weʻve left it simmering for 45 minutes by accident. Itʻs been excellent every time.