Here’s a comforting casserole of potatoes and tofu, laced with
green chilies —hot or mild, as you prefer. Serve with refried beans
and a colorful salad for a great meal.
Serves: 4 to 6
Ingredients:
•4 or 5 medium potatoes
•2 tablespoons
safflower oil
•14- to 16-ounce tub extra-firm tofu, blotted well
and diced
•1 tablespoon olive oil
•1 large onion, quartered
and thinly sliced
•2 to 3 cloves garlic, minced
•1 to 2
fresh hot chili peppers, 4-ounce can green chilies, chopped
•1
teaspoon dried oregano
•1 teaspoon ground cumin
•1
tablespoon unbleached white flour
•2/3 cup plain rice milk
•Salt and freshly ground pepper to taste
•1 1/2 cups grated
cheddar-style nondairy cheese
Preparation:
- Preheat
the oven to 375º F.
- Cook or microwave the potatoes in their skins. When cool enough
to handle, peel and dice them, then transfer to a large mixing bowl
and set aside.
- Heat the oil in a large skillet. Add the diced
tofu and cook over medium-high heat, stirring frequently, until the
pieces are lightly golden on most sides. Transfer to the mixing
bowl.
- In the same skillet, heat the olive oil. Add the onion and
garlic and sauté until the onion is lightly browned. Stir in the
chilies and seasonings. Sprinkle in the flour and stir until it
dissolves. Pour in the rice milk and stir together. Simmer until the
liquid thickens.
- Combine the skillet mixture with the potatoes and tofu. Stir
together, then season with salt and pepper. Pour into a lightly
oiled large shallow baking dish. Sprinkle with the grated cheese.-
Bake for 20 minutes, or until the cheese is bubbly. Let the
casserole stand for 5 minutes, then serve.
Your question and comments are welcome