Although there are many steps to make this dish, they are all easy to do. In the end, you’ll be rewarded with an interesting twist of flavors from the fresh tomato sauce and the Asian-influenced flavor in the tofu marinade.
But, be forewarned, don’t start making this late in the evening or if you are starving – it requires marinating, simmering, and getting your hands pretty gloppy when forming the röstis. I also used several pots, pans, and bowls that took a while to clean-up. If that doesn’t scare you off, then push up your sleeves and enjoy this unique meal that is sort of a main dish and a side dish all rolled into one.
Potato Rösti and Tofu with Fresh Tomato and Ginger Sauce
from The Best-Ever Vegetarian Cookbook
- 3 3/4 cups tofu, cut into 1/2-inch cubes
- 4 large potatoes, about 2 pounds total weight*
- sunflower oil, for frying (I used canola oil)
- salt and freshly ground black pepper
- 2 Tablespoons sunflower seeds, toasted to serve (I used toasted sesame seeds)
- 2 Tablespoons tamari or dark soy sauce
- 1 Tablespoon clear honey (I used agave nectar)
- 2 garlic cloves, crushed
- 1 1/2-inch piece fresh root ginger, grated
- 1 Teaspoon toasted sesame oil
For the sauce
- 1 Tablespoon olive oil
- 8 tomatoes, halved, seeded and chopped**
* I cooked all four potatoes that I had on hand and didn’t base it on weight. I must have had giant potatoes because I ended up with an overabundance of potato rostis. It wasn’t a big problem because the leftovers were good and can be eaten with other sauces, applesauce or sour cream.
**Because I was snowed in when I made this recipe, I used 8 campari tomatoes and added 1 14.5oz can organic diced tomatoes.
Mix together all the marinade ingredients in a shallow dish and add the tofu. Spoon the marinade over the tofu and leave to marinate in the fridge for at least 1 hour. Turn the tofu occasionally in the marinade to allow the flavors to infuse.
To make the rösti, par-boil the potatoes for 10-15 minutes until almost tender. Leave to cool, then grate coarsely. Season well. Preheat the oven to 400 degrees.
Using a slotted spoon, remove the tofu from the marinade and reserve. Spread out the tofu on a baking tray and bake for 20 minutes, turning occasionally, until golden and crisp on all sides.
Take a quarter of the potato mixture in your hands at a time and form into rough cakes. (Note: If you end up with a lot of shredded potatoes like I did, eyeball your cakes so final size will be about 3-4 inches in diameter.)
Heat a frying pan with just enough oil to cover the base. Place the cakes in the frying pan and flatten the mixture, using your hands or a spatula to form rounds about 1/2-inch thick. Cook for about 6 minutes until golden and crisp underneath. Carefully turn over the rosti and cook for a further 6 minutes until golden.
Meanwhile, make the sauce. Heat the oil in a saucepan, add the reserved marinate and the tomatoes and cook for 2 minutes, stirring. (Note: I added a little more tamari and agave nectar into the tomatoes because I did not have a lot of marinade left. I guess the tofu was thirsty.) Reduce the heat and simmer, covered, for 10 minutes, stirring occasionally until the tomatoes break down.
Press through a strainer to make a thick, smooth sauce.
To serve, place a rösti on each of four warm serving plates. Scatter the tofu on top, spoon over the tomato sauce and sprinkle with sunflower seeds.