Preparation time: 20-40 min

Difficulty: medium

Serves 4

For mashed potatoes


  • 1 kg potatoes

  • 150 ml coconut yogurt

  • 50 g plant-based butter

  • salt

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)

  • pepper

  • salt

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.

For tofu


  • 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

  • pepper

Make a marinade for the tofu.