Sweet Potato Schupfnudels with Sauerkraut

For the Schupfnudels, place sweet potatoes on a baking tray lined with baking paper and cook in a preheated oven at 180°C (convection oven 160°C; gas: level 2-3) for 1 hour until soft. Remove and leave to cool for 10 minutes.

Peel sweet potatoes and mash finely. Stir in cinnamon, cayenne pepper and canola oil. Add flour and starch and knead everything with the dough hook of the hand mixer to a smooth dough, adding more flour if necessary. Season to taste with salt.

Drain sauerkraut in a colander. Peel and finely dice the onions. Heat rapeseed oil in a pot, sauté onions until translucent and add sauerkraut. Pour white wine, season with agave syrup, turmeric, cayenne and clove powder and bring to a boil. Cook for approx. 8 minutes, then add goji berries and soy cream and season with salt, paprika powder and pepper.

In the meantime, bring plenty of salted water to a boil in a pot. Form Schupfnudel dough between your hands into small rolls with pointed ends. Cook in lightly boiling salted water for about 5-7 minutes until al dente, then rinse in cold water and drain.

Finely dice the tofu and fry in a small pan in canola oil until brown all over. Add the soy sauce and reduce a little. Season the tofu with salt, pepper and lemon juice and transfer to a small bowl.

Wash the apples, cut them in half, remove the core and cut the flesh into wedges. Heat rapeseed oil in a pan and fry the apple slices in it for approx. 2-3 minutes on all sides. Add the remaining agave syrup and let it caramelize. Sprinkle the apple slices with lemon juice and keep warm in the pan.

Heat the remaining rapeseed oil in a large, coated frying pan and fry the Schupfnudels in it for 3-4 minutes, turning occasionally. Fold the apple slices into the Schupfnudels and arrange on plates. Spread the sauerkraut on the plates and serve the tofu in small bowls.