Moroccan potatoes with tofu paste

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Picture perfectly roasted potatoes, crisp on the outside and tender within, generously coated in a velvety sauce made from smoked tofu, raw cashews, and a medley of enticing spices. In this recipe, the creamy, flavorful tofu paste takes the dish to new heights. With each bite, experience the delightful interplay of textures and the fusion of earthy, smoky, and subtly spicy notes. 

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 2

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INGREDIENTS:

🌱4 potatoes

For the tofu paste:

🌱200 g smoked tofu

🌱50 g raw cashew

🌱Juice from half a lemon

🌱1/2 tsp oregano

🌱1 Tbsp nutritional yeast

🌱Salt & pepper to taste

🌱50 ml water

For the sauce:

🌱2 Tbsp tahini

🌱Juice from half a lemon

🌱1/2 Tbsp harissa

🌱50 ml water

To serve:

🌱Fresh parsley

How to prepare:

  • Begin by washing and peeling the potatoes, then cutting them into bite-sized cubes.
  • Arrange the potato cubes on an oven tray lined with parchment paper.
  • Give the potatoes a light spray of olive oil and season with salt and pepper.
  • Bake in a preheated oven at 220 degrees Celsius for 20-25 minutes or until the potatoes are golden and cooked through.
  • While the potatoes are baking, let’s prepare the base and sauce.
  • For the base: In a food processor, combine smoked tofu, raw cashews, lemon juice, oregano, nutritional yeast, salt, pepper, and water. Blend until a creamy paste forms.
  • For the sauce, mix harissa, tahini, and lemon juice in a medium-sized bowl to create a thick paste. Gradually add water until the sauce reaches a creamy consistency. Season with salt and pepper to taste.
  • Once the potatoes are done, transfer them to a large bowl and generously coat them with the prepared sauce.
  • To serve, create a thick layer of the creamy tofu paste, top it with the saucy potatoes, and garnish with fresh parsley for a perfect finish. Enjoy your masterpiece!

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