Garlic Smashed potato, 'chicken' tofu and mustard sauce
Serves 2
Ok, so this was another craving inspiration, but they all go so well together. Its quick and tasty food at its finest. Just try it and trust me, if you like mustard and potatoes you'll love it. These garlic smashed potatoes are to die for. I think I ate (all the best looking ones by the looks of it!) half the tray of potatoes before they even touched the plate. If you try this, please message me and tell me its not a crazy flavour combo (unless it is).
Ingredients
Garlicky Smashed Potatoes
10 small potatoes
Garlic Salt and Pepper
'Chicken Tofu'
2 Blocks Tofu
500 ml Vegan Chicken Stock*
1 tbsp. Chicken seasoning
Pepper
Olive Oil
*or if you can not find - a vegan chicken ramen sachet or chicken seasoning will work - be mindful to not add too much as this can be very salty.
Mustard Sauce
1 tbsp. Wholegrain Mustard
200 ml Soy Milk
1/2 tbsp. Cornflour dissolved in 2 tbsp. Water
Method
Preheat the oven to 190 degrees. Boil the potatoes in salted water until a knife can pierce them easily. Meanwhile, cut the tofu block in half, gaining two thinner pieces and simmer in the broth for 30 minutes.
When the potatoes are cooked, drain and place in baking tray. Gently push down onto each potato with the back of a spoon. Sprinkle garlic salt and black pepper over the top then drizzle over the olive oil. Cook in the oven for 30-40 minutes, until the potatoes become crispy.
Once simmered, drain the tofu om the broth (save the broth for another time!) and place in a heated, oiled frying pan. Sprinkle over chicken seasoning and black pepper. Fry until crispy.
To make the sauce, combine the wholegrain mustard, soy milk and cornflour and cook until heated through and thickened. Season to taste. If too thick, add more water, too thin add more cornflour.
Put them altogether for a taste explosion (I hope)
Ok, so this was another craving inspiration, but they all go so well together. Its quick and tasty food at its finest. Just try it and trust me, if you like mustard and potatoes you'll love it. These garlic smashed potatoes are to die for. I think I ate (all the best looking ones by the looks of it!) half the tray of potatoes before they even touched the plate. If you try this, please message me and tell me its not a crazy flavour combo (unless it is).
Ingredients
Garlicky Smashed Potatoes
10 small potatoes
Garlic Salt and Pepper
'Chicken Tofu'
2 Blocks Tofu
500 ml Vegan Chicken Stock*
1 tbsp. Chicken seasoning
Pepper
Olive Oil
*or if you can not find - a vegan chicken ramen sachet or chicken seasoning will work - be mindful to not add too much as this can be very salty.
Mustard Sauce
1 tbsp. Wholegrain Mustard
200 ml Soy Milk
1/2 tbsp. Cornflour dissolved in 2 tbsp. Water
Method
Preheat the oven to 190 degrees. Boil the potatoes in salted water until a knife can pierce them easily. Meanwhile, cut the tofu block in half, gaining two thinner pieces and simmer in the broth for 30 minutes.
When the potatoes are cooked, drain and place in baking tray. Gently push down onto each potato with the back of a spoon. Sprinkle garlic salt and black pepper over the top then drizzle over the olive oil. Cook in the oven for 30-40 minutes, until the potatoes become crispy.
Once simmered, drain the tofu om the broth (save the broth for another time!) and place in a heated, oiled frying pan. Sprinkle over chicken seasoning and black pepper. Fry until crispy.
To make the sauce, combine the wholegrain mustard, soy milk and cornflour and cook until heated through and thickened. Season to taste. If too thick, add more water, too thin add more cornflour.
Put them altogether for a taste explosion (I hope)
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