Potato Rösti and Tofu with Fresh Tomato and Ginger Sauce

February 13, 2010 By: Megabeth Category: Main Dishes

Potato Rosti and Tofu with Fresh Tomato and Ginger Sauce

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.

Pistachio Blue Corn Crusted Tempeh with Mushroom Gravy

February 10, 2010 By: Megabeth Category: Main Dishes

Pistachio Blue Corn Crusted Tempeh with Mushroom Gravy For those that don’t really dabble in soy based ingredients, this recipe might take you out of your comfort zone but it’s well worth it. It involves two ingredients – tempeh and tamari – that just from the mere mention of them make many an ardent carnivore turn tail from the kitchen and order a pepperoni pizza. Don’t let those t-words scare you off. Who knows, this dish could begin your love affair with tempeh. (Which, by the way, can usually be found in the produce section where the refrigerated tofu, vegetarian lunchmeat and fake chicken nuggets are sold.)

There is a smoky flavor from both the pistachios and the cumin in the crust. The marinade is “peanuty” with a hint of spiciness from the cayenne. Be sure to take the time to let the tempeh soak up the tamari and the marinade as you will have a more consistent overall flavor. Then, just to take the flavor over the top, add the mushroom gravy and you’ve got a meal that makes you, well…want to lick the plate.

This recipe comes from a very interesting cookbook: Blossoming Lotus Vegan World Fusion Cuisine. Its a colorful, informative cookbook chock full of interesting recipes from around the world. The bonus is powerful introduction by Dr. Jane Goodall who reminds us to take steps to fully appreciate the far reaching consequences of what we choose to eat.

Pistachio Blue Corn Crusted Tempeh with Vegetarian Mushroom Gravy
from Vegan World Fusion Cuisine

16 oz tempeh, sliced into 4 cutlets (I cut mine into one inch strips)
1 Tablespoon filtered water
2 teaspoons Nama shoyu
(Nama shoyu is a raw, organic, unpasteurized soy sauce. Substitute tamari or low salt soy sauce.)

Creamy Tahini Marinade
3/4 cup filtered water
4 teaspoons nama shoyu (Or, use tamari or a low salt soy sauce)
1/4 cup tahini or other nut butter, raw
2 Tablespoons lemon juice, fresh squeezed
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, minced, optional
1 teaspoon herbs, minced (I used dried basil, parsley, and oregano)
Pinch cayenne pepper

1 cup pistachios, roasted no salt
1/2 cup blue corn chips, crumbled
2 Tablespoons blue corn meal (I used yellow corm meal/polenta)
1 Tablespoon Coconut, shredded and toasted, optional (I did not use coconut and did not miss it.)
1 teaspoon cilantro, minced (I omitted this)
1/2 teaspoon cumin
1/4 teaspoon chili powder
Pinch Crushed red pepper flakes
Sea salt, to taste

Vegetarian Mushroom Gravy
Ingredients and recipe

Place nama shoyu (or tamari/soy sauce) and water in a 9″ x 13″ casserole dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let sit for another 5 minutes.

Prepare creamy tahini marinade by placing all those ingredients in a blender and blend until smooth.

Pour over tempeh cutlets (wait until cutlets have had a chance to soak up the liquid). Let sit for at least 20 minutes. Cutlets may also be marinated the day before the dish is prepared. Place dish in the oven and bake for 10 minutes.

While tempeh is marinating and baking, place crust ingredients in food processor and process until chopped fine. Also, begin working on the vegetarian mushroom gravy.

Remove tempeh from over, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes.

Remove from oven, slice cutlets into 1″ strips (if you haven’t already done so), and serve while hot.

Drizzle with Vegetarian Mushroom Gravy.

Cheesy Polenta with Sauteed Spinach and Chanterelles

January 24, 2010 By: Megabeth Category: Main Dishes

Polenta with Spinach and ChanterellesLooking for a little something different to make for dinner tonight that’s easy to make, warm and filling?  Then make this polenta with spinach and chanterelle mushroom dish. This is definitely going to be on normal rotation in my kitchen especially during this seemingly never-ending winter.

I had three pans going at the same time on the stove – mushrooms were simmering, polenta was cooking and the spinach was sauteing. Never fear, though, you won’t get that “spinning plates” feeling. Everything cooks in it’s own time and there is no fear of burning or overcooking.

Cheesy Polenta with Sauteed Spinach and Chanterelles
adapted by Megabeth from What the Hell Does a Vegan Eat Anyway?

1 cup fine cornmeal
1 Tablespoon salt
2 Tablespoons margarine
1/2 cup Gouda cheese, shredded
freshly ground pepper
1 oz package dried chanterelle mushrooms
1 cup vegetable broth
olive oil
1 garlic clove, minced
3-4 tightly packed cups fresh baby spinach

Add mushrooms and stock to a small pot, bring stock to a boil.  Turn heat to low and let them simmer for about 20 minutes.Polenta with Spinach and Chanterelles

In large pot, bring three cups of water to a boil with 1 Tablespoon of salt. Whisk the cornmeal into the boiling water and turn heat to low. Let cornmeal absorb the water, then add an additional 3 cups of water 1/2 cup at a time. Let each 1/2 cup of water absorb before adding the next. Stir occasionally to ensure that the polenta does not stick to the bottom of the pan.Polenta with Spinach and Chanterelles

When the polenta is near the end of cooking, remove mushrooms from cooking broth and then saute in a small pan with 2 teaspoons olive oil. Add a splash of tamari to the mushrooms. Heat through and remove from pan into a small bowl. (If there are large pieces of mushrooms, feel free to cut some smaller.)

Add another 3 teaspoons of olive oil and garlic to the saute pan. Let garlic saute a bit. Add spinach to pan and wilt. Remove from heat.Polenta with Spinach and Chanterelles

Once the polenta is cooked, stir in gouda and margarine into the pan. Add freshly ground pepper to taste. Stir to combine. Cook for another 3-4 minutes until cheese and butter is melted.Polenta with Spinach and Chanterelles

Add polenta to serving bowl, top with sauteed spinach and mushrooms. Shred some additional gouda on the top to taste.Polenta with Spinach and Chanterelles

 Polenta with Spinach and Chanterelles

Asian Style Tofu Puffs with Green Beans and Snap Peas

July 01, 2009 By: Megabeth Category: Main Dishes

Tofu puffs! Where have you been all my life?

About a week ago, I stumbled upon a huge case of tofu products at my local international store. Nestled in with all the different kinds of tofu, I found an intriguing package labeled “soy puffs”.

soy puffs

I quickly snatched up a package but realized as soon as I got home I had no idea what to do with them.  Apparently they work well in stews and soups because the puffs tend to suck up the flavor of liquid. With that knowledge in hand,  I came up with the recipe for Asian Style Tofu Puffs with Green Beans and Snap Peas.  The crispy green beans, snap peas and green onions from our CSA delivery worked perfectly with the puffs.

The really great taste paired with the no-fuss preparation make tofu puffs something I could easily get addicted to. However, based on the nutritional value of these puffs, I’m going to have to classify them as a “sometimes food”. But, what a great discovery!

Asian Style Tofu Puffs with Green Beans and Snap Peas
by Megabeth

  • 1 5oz package refrigerated tofu/soy puffs
  • 1 pound green beans, trimmed
  • 2 cups sugar snap peas, trimmed
  • 2 green onions, white parts diced – slice some of the green for garnish
  • 2 cloves garlic, diced
  • 1 Tablespoon, sesame oil
  • 3 Tablespoons tamari or low sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1/2 cup vegetable broth
  • 2 teaspoons cornstarch
  • toasted sesame seeds for garnish

Fill a pot with water and bring to a boil. Add soy puffs and blanch for 3-4 minutes. (Use a spoon to dunk the puffs as they have a tendency to float to the surface.) Once heated through, drain thoroughly and set aside.

Asian Style Tofu Puffs with Green Beans and Snap Peas

In a wok or a pan with high sides, add sesame oil and heat on medium high. Once oil is hot, add garlic and the chopped white parts of the green onion. Cook until they soften and begin to brown.

Asian Style Tofu Puffs with Green Beans and Snap Peas

In a small bowl, combine tamari and rice wine vinegar. Add green beans and snap peas to the wok then add the tamari mixture. Stir fry until the vegetables are mostly cooked through – about 4 – 5 minutes. Add the tofu to the pan, then add the vegetable broth. Stir to coat everything with the sauce in the pan. Reduce heat to low and allow to cook until tofu puffs soften.

Asian Style Tofu Puffs with Green Beans and Snap Peas

In a small bowl, add the corn starch plus one tablespoon water. Stir to make a thick paste. Push the vegetables to the side and add cornstarch to the vegetable broth at the bottom of the pan to thicken the sauce. Mix to coat the vegetables and tofu. Let cook another 1 or 2 minutes.

img_Asian Style Tofu Puffs with Green Beans and Snap Peas

Once plated, drizzle with some of the sauce and sprinkle with green onions and toasted sesame seeds.

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