Remove the stalk and any thick stems from the cabbage. Cut the leaves into fine strips, wash and place in a pot of boiling salted water.

While the cabbage is cooking, peel the potatoes and cut into bite-sized pieces. Then add the potatoes to the pot with the cabbage. Cook the vegetables for about 15 minutes until the potatoes are soft.

While the vegetables are cooking, cut the tofu into small cubes, fry in oil in a pan and, if you like, deglaze briefly with soy sauce.

While the tofu is frying, peel and chop the onion.

Remove the tofu from the pan and set aside. Wipe out the pan with a piece of kitchen paper.

Heat the oil or vegan butter in the pan, add the onion and fry until translucent.

Add the flour and caraway seeds, stir and fry for a further minute.

Drain the cabbage and potatoes, reserving about 500 ml (2 cups) of the cooking water. Return the vegetables to the pot.

While stirring, add the cooking water to the onion roux mixture and the caraway seeds. Stir in the vegetable soup powder, bring to boil and stir well.

Pour everything into the pot with the cabbage and potatoes and press in the garlic.

Finally, add the smoked tofu cubes.

Season to taste with salt and pepper.