I never thought I would see high protein and mashed potatoes in the same sentence but here they are and they go well together. I found this amazing recipe in 101 Things To Do With Tofu by Donna Kelly and Anne Tegtmeier.
This is a recipe book that I’ve had for years, especially used when I was vegan, but I haven’t utilized in quite some time. I recently pulled it out and was stunned with all the cool recipes that I forgot I had.
Probably just like most of you, I have tons of cookbooks and food magazines. If I don’t regularly go through them then I forget what I have. This recipe is so versatile and practically fits in everyone’s diet plan … diabetic, lower carb, vegetarian, bariatric and even vegan.
- 2 large potatoes, peeled and quartered
- 1/4 cup olive oil
- 5 cloves garlic, peeled
- 14 ounces tofu, extra-firm, drained and pressed
- 1-1/2 tsp salt
- 1 tsp black pepper
- 3 Tbsp chopped fresh chives (optional)
- Boil potatoes until fork tender.
- Heat oil and garlic in a small saute pan over low heat, stirring frequently until soft and lightly golden.
- Drain tofu and place between two plates to press and drain.
- Place drained tofu in food processor and puree with garlic and oil mixture.
- Drain potatoes.
- Mash potatoes with fork or ricer to desired consistency.
- Add garlic puree mixture.
- Season with salt and pepper and garnish with fresh herbs, if desired.
- Makes four servings.
Adapted from 101 Things To Do With Tofu by Donna Kelly & Anne Tegtmeier.
Although, this recipe was amazing, it needs a little tweaking for my taste. The first set of tweaks I made did not work out so the recipe above is the actual recipe without my changes. For my version, I used 11 oz of white potatoes, 1/4 cup olive oil, 3 large garlic cloves, 14 ounces of firm tofu, 1-1/2 tsp salt, 1 tsp of pepper, 1 tsp of dried italian seasoning and 1 tsp of dried parsley.
Unfortunately, my dish turned out extremely garlicky. I love, love, love garlic but this was just too much. My garlic cloves were pretty big so I used three instead of the five called for. My cloves must have been really large because the dish was too intense for dear hubby, as well. In fact, he moaned all evening about how he couldn’t get the garlic smell out of the house. The dish also seemed a little oily so I will probably back up on the olive oil, next time.
I then thought that maybe these would work out as twice baked potatoes and I was right. Added some cheese and threw these in the oven …
All in all, a pretty good first try for this recipe. It was really good except for the overwhelming garlic so I will definitely be trying this one again.