This recipe makes the most out of seasonal ingredients and makes a large portion with only few ingredients.
- 1 medium to large-sized potato – leave the skin on, as it’s got tonnes of nutrients in it! Just wash it under warm water for a minute.
- 1 tbsp tomatoes (tinned tomatoes are also fine but be sure to remove as much of the tomato juice as possible)
- 5 tsps margarine
- 1 clove garlic
- 2-3 tbsps tofu, mashed
- 3 tbsps diced leek leaves (the dark green part!)
- Salt & pepper to taste
- Slice the potato into super thin rounds.
- Add the potato slices to a bowl.
- Melt 3 tsps of the margarine and pour over the sliced potato in the bowl.
- With your hands, toss the potato slices in the melted margarine, to make sure they are all coated well. You can add a pinch each of salt and pepper if you wish, and mix through.
- Grease a muffin tray with margarine – you may only need to grease 4-5 of the muffin holes.
- Layer the rounds of sliced potato on top of each other into the muffin tray holes, so they are individual stacks of potato slices. Leave a little room at the top to place the tofu and leek filling.
- Bake in the oven at 200 C for 20 minutes.
- Meanwhile, make your tofu & leek topping. Melt 1 tsp of margarine in a pan, and gently fry the garlic for 1-2 minutes, until softened.
- Add your diced leek leaves to the pan and gently fry for 1-2 minutes.
- Add your tomatoes, and stir through.
- Add the mashed tofu and stir through. Set aside.
- Once your potato stacks have baked for 20 minutes, remove from oven, but leave the oven on.
- Spoon a little of the tofu and leek mix on top of each potato stack.
- Return to the oven and bake for 10 minutes, until the potatoes are golden
- Serve with a simple watercress salad and enjoy!
Approximate cost per serving: 52p
Recipe credit: Sustainable Kitchen