Tofu and potatoes
By Joëlle Lemire
- 4 lbs potatoes (red
- Idaho or Russett)
- 1/3 cup canola oil
- Marinated tofu flavored cheese curds:
- 16 oz tofu extra firm
- 1/3 cup lemon juice
- 4 tsp salt
- Poutine sauce:
- 2 cups defatted beef
- chicken or faux chicken broth
- 2 tablespoons cornstarch
- 1 tsp tablespoon tomato paste
- 1 tsp sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon mustard
- 1/8 teaspoon paprika (good quality)
- 1 1/2 cup green peas
Level of difficulty Average
Preparation time 25mins
Cooking time 35mins
Cost Budget Friendly
I dissolve the salt with lemon juice. I cut the tofu into cubes, irregularly to give an appearance of cheese curds. I macerated (stirring occasionally) for 30 minutes, no more, no less. I rinse thoroughly, then allowed to drain.
Preheat the oven to 450 ° F (230 ° C). I cut the potatoes into sticks, with the peel. I coat with oil and lay on a baking dish, so that they do not overlap, and that the skin side touches the plate.
Cook for 30-35 minutes until browned.
Meanwhile, I mix all sauce ingredients in a small saucepan. I bring the sauce to a boil, let thicken 1-2 minutes, stirring with a whisk.
In each plate, I divided the marinated tofu, golden fries, green peas (if using), followed by a ladle of sauce poutine.
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