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Tofu and potatoes


Rate this recipe 4.2/5 (11 Votes)


  • 4 lbs potatoes (red, yellow, 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)
  • Optional:
  • 1 1/2 cup green peas, cooked


Servings 5
Level of difficulty Average
Preparation time 25mins
Cooking time 35mins
Cost Budget Friendly


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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Tofu and potatoes Dragon Satay