Sometimes the star of a dish ends up being outdone by a member of the supporting cast, and I think that’s exactly what happened with this recipe. The Indian-spiced tofu is certainly good, but it’s the potato cakes that really steal the show. To make this dish without the cakes would be a disservice to yourself or whoever else it’s intended for. Okay, that’s a dramatic statement… the tofu and the chutney are very, very good, but again, without the cakes, it would feel incomplete and underwhelming.
This dish was so flavorful and delicious, I wish I had the time and energy to make it for breakfast – or any meal of the day – all the time. Unfortunately, it does take quite a bit of preparation, but it’s well worth it. I would classify this as a “treat yo self” or “seriously impress someone” kind of dish.
We hope you enjoy this recipe, and please let us know what you think in the comments!
Fluffy, pan-fried potato cakes topped with lightly charred marinated tofu and a creamy, mint and cilantro chutney, surrounded by a bed of sauteed green beans and crispy potato skins.
Ingredients
- 4 potatoes
- 1/2 cup flour
- 1 tsp soft vegan margarine
- Splash of cashew milk or other dairy-free milk
- 1/2 tsp baking powder
- Salt and pepper to taste
- Dash of ground cardamom
- Dash of nutmeg
- 1 tbsp vegetable oil
- 1/2 pkg extra firm tofu, cubed
- 1 1/2 tsp curry powder
- 2 tsp red chili paste
- 1 fresh squeezed lemon
- 1/2 tsp liquid smoke
- 1 tsp salt and pepper
- 1/4 tsp garlic powder
- Fresh green beans
- 1 tsp vegan margarine
- 1 tsp vegetable oil
- Salt and pepper
- 1 cup fresh mint
- 1 cup fresh cilantro
- 1 tsp coriander
- 2 pinches of sea salt
- Dash of ground cardamom
- 2 cloves garlic
- 2 tsp fresh ginger
- 1 tbsp jalapeno sauce or any green chile paste
- 1 cup canned coconut milk
- 1 tbsp fresh squeezed lime juice
Instructions
- Score the potatoes lengthwise, 360º, then boil them with the skins on for 15 - 20 min.
- Transfer potatoes to an ice bath to halt cooking and let them cool to the touch.
- Drain the water and remove the skins. Set the skins aside for later use.
- Mash the potatoes in a large mixing bowl, then add the rest of the ingredients and continue to mash until they look like lumpy mashed potatoes. Once they have reached that point, use your hands to finalize the dough, working it together until it is reaches a smooth and thick consistency.
- Heat vegetable oil in a nonstick frying pan over medium heat.
- Rub a little oil or flour on your hands, and form potato mixture into patties. Fry each patty for 3 - 5 min on each side, untill goledn brown.
- Combine all ingredients in a large bowl and marinate in the fridge for at least 1 hour, but the longer, the better.
- Heat 1 tbsp vegetable oil in a nonstick pan. Add tofu and marinade, and fry on medium to medium-high heat until the tofu is dark brown around the edges. Remove from pan and set aside.
- In the same pan, add the potato skins and fry in the leftover oil until crispy.
- Heat oil and margarine in a pan.
- Add about 1/2 to 1 lb of fresh green beans with the tips removed, and saute until tender.
- Sprinkle with salt and pepper to taste.
- Add all ingredients to a food processor or blend and process until a smooth sauce forms, scraping down the sides if needed. Store in the fridge until ready to use.
Notes
Making this dish in a timely fashion is all about efficient multi-tasking. You should start marinating your tofu before you do anything else. Then boil and peel your potatoes and make the cakes. Saute the green beans at the same time you a frying the tofu and the potato skins, and make the chutney right before you are ready to serve, since it only takes a minute. If you do things in this order, it should take no more than 30 min to cook everything.
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