Sauerkraut Skillet Dish


Pan-fried mushrooms, shredded vacuum packed tofu and canned yams mixed with squeezed sauerkraut. Added herbs and spice make everything nice! Especially the chew!

  • This is a dry dish; if you want it wetter, then squeeze the sauerkraut less, okay?

Serves 6

2 lb. bag sauerkraut – place in colander, rinse under cold water to remove excess vinegar, then using fits press against bottom and sides to extract and discard liquid, then squeeze in hands to extract more, set aside

2 T. margarine

2 T. extra virgin olive oil

8 oz. baby bella mushrooms, washed and sliced

1/2 t. salt

14 oz. vacuum packed firm tofu, rinsed and shredded over large holes of hand-held grater

1 t. turmeric

2 t. garlic powder

2 t. onion powder

1 t. smoked paprika

fresh grind black pepper to taste

1/2 t. more salt plus as needed

29 oz. can BRUCE’S YAMS in syrup, drained, then cut into 1/2 inch cubes

  • Most canned yams are mushy; these are not; they’re nice and dry, tender though.

more salt and pepper

dill weed as desired

1 t. ground rosemary

1 t. ground fennel seed

2 T. vegan yeast aka nutritional

2 T. brown sugar

1 T. Worcestershire sauce

1- In extra-large skillet, over medium heat, melt margarine. Add mushrooms and salt, then saute till edges round out and mushrooms glisten.

2- Now add shredded tofu evenly around skillet. Sprinkle turmeric, garlic and onion powders, smoked paprika, fresh grind black pepper and salt evenly over tofu.

3- Using a flat turner, lift and flip large segments of product over, cook about 3-5 minutes without turning, then repeat about 3 times and tofu is golden brown.

4- Spread sauerkraut evenly over tofu mix, add more salt, then lift and flip, waiting for bottom to cook 3-5 minutes each time.

5- Add yam cubes evenly to skillet. Salt and pepper the cubes. Work into sauerkraut by using turner to lift and flip as before. Cook until done as desired.

6- Sprinkle dill weed liberally over entire top surface, then sprinkle rosemary, fennel, yeast, brown sugar and Worcestershire sauce over top the same way. Using a fork fluff added ingredients into the contents evenly.

7- Cover and cook on medium heat about 10 minutes longer, scraping up and over from bottom occasionally. Turn heat off till ready to reheat and serve.

8- When ready to serve adjust seasoning.

9- Serve with gravy of choice and cranberry and/or apple sauce.

  • I used a cherry berry sauce plus applesauce.
  • Because the dish is relatively dry, a sauce of some sort, though not required, is a nice addition.

Notes: Notice the juicy chew of this skillet dish – something I wasn’t expecting, but thoroughly enjoyed.


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Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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