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Apples are usually readily available (Washington state accounts for something like 60% of the United States supply, or so the old web informs me) so for a morning meal one might (optionally) lightly fry some tofu, remove it from the pan, cook the apple, then add the kraut and tofu back in to warm it up a little.
Green apples are good here; some red varieties will go too soft too soon after heat exposure, though there are some reds that remain crisp on cooking.
One of these items (or all of them?) can be mixed with the apple while that is cooking, or maybe first toasted in the oil: