Preparation time: 20-40 min
For mashed potatoes
1 kg potatoes
150 ml coconut yogurt
50 g plant-based butter
Peel the potatoes and dice them into equally large cubes. Put them in a large pot, cover them with cold water, cover the pot with a lid and bring to a boil. Then add salt and cook the potatoes on low heat until they soften, for about 20 minutes.
Drain the potatoes, add yogurt, plant-based butter, and puree it.
For the sauce
1 large onion
3 tbs chickpea flour
50 ml white wine
2-3 tsp mustard
300 ml water (or vegetable stock)
Fry the chopped onion with olive oil* until it becomes translucent and add some water if needed.
Add the onion to a bowl, add mustard, salt, pepper, and ½ water (vegetable stock). Use a stick mixer to puree the ingredients.
Pour the onion puree back into the frying pan. Gradually add the chickpea flour, white wine, and water (vegetable stock), and cook on low heat while constantly stirring to get the desired consistency.
*you can fry the onion without oil using the water-frying technique.
250 g tofu
1-2 tbs lemon juice
1 tsp mustard
1 clove of garlic
2 tbs soy sauce
3-4 tbs corn starch
2 tbs sesame seeds
Make a marinade for the tofu.
Mix lemon juice, mustard, soy sauce, and minced garlic clove in a small bowl, and add salt and pepper to taste. Dry the tofu well, cut it into pieces and add it to the marinade. Marinade it for at least 10 minutes for flavors to combine.
Heat a spoonful of oil in a frying pan (make sure it doesn't overheat). Mix the corn starch and sesame seeds on a plate. Roll the pieces of tofu in the starch mixture and fry them on both sides on medium heat until they turn golden-brown.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.