Choucroute with Mushrooms and Smoked Tofu

Rinse the sauerkraut thoroughly under cold running water, then squeeze it firmly with both hands to remove excess liquid. Set aside. Slice the onions, mince the garlic, slice the chestnut mushrooms, tear the oyster mushrooms, cube the potatoes, and cut the smoked tofu into slabs. Crush the juniper berries with the flat of a knife.

Heat 2 tbsp of clarified butter or oil in a large, heavy-bottomed casserole or Dutch oven over medium heat. Add the smoked tofu slabs in a single layer and sear for 3-4 minutes per side until deep golden on both faces. Remove and set aside.

Add the remaining 1 tbsp fat to the same pan. Add the onions and cook over medium-low heat, stirring occasionally, for 12-15 minutes until completely softened and lightly golden.

Add the garlic, caraway seeds, juniper berries, cloves, peppercorns, and bay leaves to the onions. Stir and cook for 2 minutes until the spices are fragrant and sizzling.

Add all the mushrooms in an even layer. Cook over medium-high heat, without stirring, for 5 minutes until they release their liquid and begin to brown at the edges.

Stir in the smoked paprika, then add the rinsed sauerkraut. Toss to coat in the spiced onion and mushroom base.

Pour in the Riesling and vegetable stock. Stir in the apple cider vinegar. Bring to a gentle simmer over medium heat.

Nestle the potato chunks and seared tofu slabs into the kraut. Press everything down so the liquid just covers the base layer. Reduce the heat to low, cover tightly, and braise for 45 minutes until the potatoes are completely tender and the kraut has absorbed most of the wine.

Taste and adjust seasoning with salt and black pepper. Discard the bay leaves and cloves if you can find them. Scatter generously with chopped flat-leaf parsley and serve directly from the pot with Dijon mustard alongside.