Pour boiling water over the dried mushrooms and let them soak for at least 20 minutes. In the meantime, prepare the remaining ingredients. Finely dice the onion and garlic. Roughly dice the prunes. Cut the smoked tofu into 1 cm pieces. Cut the mushrooms into quarters or sixths depending on their size. Cut white cabbage into thin strips. Crush allspice and caraway seeds with a little salt in a mortar.

Fry the onion with the vegetable oil in a large saucepan at medium temperature for 4 minutes. Add the tomato paste and garlic and stir-fry everything until it changes color. Deglaze with red wine and let simmer a little. Now add all other ingredients. But first dice the dried mushrooms finely and pass the soaking water through a coffee filter or a very fine tea strainer to filter out any contamination.

Bring the Bigos to a boil once at high temperature and then simmer at low temperature with the lid closed for at least 60 minutes.

Season the stew with salt and pepper. Serve with bread or potatoes.