Potato stacks with tofu and leek by Sustainable Kitchen | The Vegan Society

Potato stacks with tofu and leek by Sustainable Kitchen

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» Potato stacks with tofu and leek by Sustainable Kitchen

This recipe makes the most out of seasonal ingredients and makes a large portion with only few ingredients.

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

Method

  • 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

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