Wednesday, February 13, 2008

Spicy Mumbai Potatoes

So we're eating our Spicy Mumbai Potatoes, and as he finishes up his meal I say, "Mwahahahahaahaha there was tofu hidden in this!" and he says, "I know, I watched you put it in the food processor and mix it with the potatoes. But if I hadn't seen it, I wouldn't know there was tofu in it."

And that is the lesson to be learned from tonight's dinner: it is a good recipe if you want to sneak tofu into a meal. It wasn't spicy, so I added some cayenne pepper on top, and then it was very delicious. It's similar to the Stuffed Zucchini with Potatoes and Peas we've made in the past. We liked it a lot and would recommend it for those trying to make their significant others enjoy tofu. I'm not sure if we will make it again because I think I like the zucchini one better, but if we're in a spicy potato mood, I'd definitely pull this recipe back out.

tato

Spicy Mumbai Potatoes
From Joe's Blog
Adapted from The Art of Tofu

4 large russet potatoes, scrubbed and rinsed well
1 tablespoon plus 1 teaspoons olive oil, divided
1 cup finely minced leeks
1/2 teaspoon salt
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon cumin
1/8 teaspoon fresh ground black pepper
1/8 teaspoon turmeric
4 tablespoons water
1 cup fresh or frozen green peas
3/4 cup silken-firm tofu (we used the boxed Mori-Nu non-refrigerated), pureed
2 tablespoons chopped fresh cilantro

Preheat oven to 425

Prick each potato with a fork a few times - lightly coat the potatoes with 2 teaspoons of the olive oil (if desired, sprinkle some salt on too). Bake until tender, about 40 to 60 minutes depending on size. When they are done, remove and set aside to cool slightly. Reduce oven temperature to 350.

Meanwhile, heat remaining oil in a skillet over medium. Add the leeks - sauté until softened and beginning to lightly brown, about 6 minutes. Stir in ginger and garlic - cook until fragrant, about 1 minute. Season with coriander, cumin, black pepper and turmeric - cook for 2 more minutes. Stir in peas and water - cook just until peas are tender. Remove from heat and set aside.

Cut potatoes in half lengthwise and scoop out the potato, leaving a 1/4" shell. Mash the potato pulp with the tofu puree - stir in the leek mixture until well combined. Spoon the filling evenly between the potato shells.

Place stuffed shells on a baking sheet and place in the oven to bake until thoroughly heated through, about 15 to 20 minutes. Serve with a sprinkling of the cilantro.

Makes 4 servings.

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