Schupfnudel Skillet with Brussels Sprouts, Apple and Walnuts

Preparation

1. Trim the Brussels sprouts, cut off the base of the stem, and halve the sprouts lengthwise. Cut the smoked tofu into approx. 1 cm cubes, finely dice the onion, and cut the cored apple into thin wedges.

2. Toast the coarsely chopped walnuts in a large non-stick pan without fat over medium heat for 3 to 4 minutes until golden brown, then transfer them onto a plate.

   ⏱ 4 min

3. Heat 1 tablespoon of rapeseed oil in the same pan and sear the halved Brussels sprouts cut-side down together with the smoked tofu cubes over medium to high heat for about 6 to 8 minutes, until both have developed distinct roasted aromas.

   ⏱ 8 min

4. Add the diced onion, sauté for 2 minutes, then pour in the vegetable broth and let the Brussels sprouts steam covered over medium heat for about 3 to 4 minutes until tender-crisp. Briefly remove the vegetables along with the tofu and any remaining liquid from the pan.

   ⏱ 5 min

5. Heat the remaining tablespoon of rapeseed oil in the pan and fry the Schupfnudeln over medium to high heat for 5 to 7 minutes until golden brown and slightly crispy all over; add the apple wedges in the last 2 minutes and sauté briefly.

   ⏱ 7 min

6. Return the Brussels sprouts and smoked tofu to the pan with the Schupfnudeln, stir in the cream and mustard, and let everything simmer gently for 2 minutes until a creamy sauce forms. Season generously with salt, pepper, and nutmeg, and serve the dish sprinkled with the toasted walnuts and parsley.

   ⏱ 2 min