Potato noodles:

1. Peel and dice potatoes. Cook them in salted water until tender, but still firm, about 15 minutes. Drain, let cool a bit, then mash them with a potato masher.
2. Add about 1 cup of flour, oil, semolina, and a generous pinch of salt and pepper. Mix everything together, then start to knead the dough, adding more flour as you need. Older potatoes need about 1 ¼ cup of flour, while younger ones can take anything up to 2 cups.
3. Knead the dough until it’s soft, but pliable. Dough should not stick to your fingers.
4. Divide dough into 4-6 portions, and lightly flour a surface. Roll portions into thicker ropes, then cut ropes into 1/2 inch/1 cm pieces. Gently roll those individual pieces into noodles.
5. Bring a pot of salted water into a boil. Add potato noodles to boiling water in batches, and cook them until they float on the top, about 3 minutes.
6. Remove potato noodles from water using a slotted spoon, drain, and repeat with remaining noodles.

Cabbage & Tofu:

1. While noodles are cooking, prepare the rest of the dish. Heat up vegan butter or oil in a large skillet, then add onion, and sauté for about 3 minutes, stirring occasionally.
2. Add diced tofu, and cook on for 5-7 minutes, until onion turns translucent, and tofu gets a nice crust.
3. Add sliced cabbage, and cook on for 5 more minutes, stirring occasionally.
4. Once cabbage softens, add drained potato noodles, and cook for 2-3 more minutes, until everything is heated. Season with salt and pepper
5. Serve immediately with vegan sour cream and chopped chili on top. Enjoy!