I completely forgot to post this last fall when I was on my Tofu Hash kick. (I didn’t want you to get all wigged out if you noticed the expiration date on the packaging. The post is old. The tofu was not.)
when we moved to Georgia, part of the fun was exploring the grocery stores in the area.
One of my discoveries was this here tofu.
I’m accustomed to tofu packed in water. This brand came in a dry(er) block.
One morning, when I was craving savory instead of sweet, I decided to put my creativity to the test and see what I could do with that block of tofu.
I mean what’s the worst thing that could have happened?
I’d like to say I achieved perfection immediately, but that was not the case.
I did, however, eventually get it just right. The results were quite tasty. And while this isn’t the simplest recipe, it’s definitely a totally worth the effort recipe.
Remove tofu from packaging.
(I have this fancy little press, but a stack of books will get the job done as well.)
Wrap the block with paper toweling and put in press or between two plates. Place the wrapped tofu between two plates, and then stack the books on the plates. The tofu can hang out while you move on and prep your veggies.
(I used baby Yukon Gold.)
Cut into bite sized pieces.
Gather the spices. I used the above.
Place the potatoes in a small bowl, drizzle with olive oil and sprinkle with spices.
Place potatoes on cookie sheet (I used parchment paper for easier cleanup.) Bake at 400 degrees until soft (about 20-25 minutes).
While the potatoes are doing their thing in the oven, chop the onion,
the green pepper,
and the mushrooms.
Rinse, devein, and tear up 2-3 leaves of kale.
Then remove your tofu from the press. Remove soggy paper towels, and cut into cubes.
Heat olive oil over medium heat in large skillet. Add onions and cook until transluscent.
Throw in green peppers. Cook for a couple of more minutes.
Add mushrooms to the pan. Cook for yet another couple of minutes.
And then throw in the tofu.
Sprinkle with seasonings. Drizzle with Tamari.
Cook until tofu starts to brown.
Remove potatoes from the oven once properly roasted. (As opposed to improperly roasted.)
Add the roasted potatoes to the skillet.
Throw the kale on top. Cover with lid and remove from heat.
Once the kale softens, you are ready to eat.
Serves 2-4, depending on love of tofu
1 block extra firm tofu, pressed
2 large Yukon Gold potatoes OR a handful of baby potatoes
1/2 c. diced onion
1/2 green pepper, diced
1/2 – 1 c. mushrooms, large chop
2-3 leaves of kale
spices (onion powder, garlic powder, smoked paprika, cayenne, sea salt…whatever trips your trigger)
Preheat oven to 400 degrees.
Remove tofu from packaging. Wrap in paper towels and press. (See above for specifics on
Wash potatoes (Water. No soap. That’d be icky.) Cut into bite sized pieces. Place potato pieces in small bowl, drizzle with olive oil and sprinkle with seasonings of choice (although I would NOT skip the smoked paprika). Toss until potatoes are well coated. Slide those little dudes out of the bowl and onto the baking sheet. Stick in oven and roast until you can insert fork (20-25 minutes). If you’re not hearing ‘stick a fork in me, I’m done’ right now, I just don’t get you.
Rinse and devein 2-3 leaves of kale. Don’t know how to devein? Google it. Easy to do. Hard to explain.
Chop onion, green pepper, and mushrooms.
Heat olive oil in skillet over medium heat. Add onions. Cook until translucent. Add green peppers. Cook for a few more minutes. Then add mushrooms. Cook for another couple of minutes.
While this is happening, remove tofu from press, unwrap paper towels, and cut into cubes. Add to veggie mixture. Sprinkle with spices (onion powder, garlic powder, sea salt) and drizzle with Tamari. Cook until tofu begins to brown.
Add roasted potatoes. Mix those bad boys in there.
Toss kale on top. Cover and remove from heat until kale begins to wilt.
Show the haters just how yummy tofu is.