Scrambled Tofu & Potatoes and Chickpea & Potato Casserole
What do these two things have in common? Not much other than they are a couple more recipes I came up with over the weekend. I'm not sure which of the two was our favorite as they were both quite tasty. (You'll have to forgive us as we forgot to take pictures again.)
Scrambled Tofu & Potatoes
Ingredients:
- 1 package extra firm tofu, pressed and cubed
- 2-3 medium russet potatoes cubed
- 1 medium onion chopped
- 1/2 medium green pepper chopped
- 1 8oz can tomato sauce
- 1/4c tomato paste
- 1 tbsp olive oil
- Chili powder
- Garlic salt
- Oregano
- Black pepper
Directions:
- In a large skillet add olive oil, green pepper, and half of the onion and cook over high heat for approximately 7 min. Lower to medium-high heat and add the potatoes. Season potatoes with garlic salt, pepper, and chili powder as desired.
- While the potato mixture is cooking, in a separate skillet, add tofu, half of the tomato sauce, and the rest of the onion. Cook for approximately 10 minutes over medium heat until tofu is cooked and sauce is absorbed.
- Add tofu mixture to potato mixture in the large skillet. Add tomato paste and the rest of the tomato sauce. Continue cooking 5-10 minutes over medium heat seasoning with chili powder, garlic salt, pepper, and oregano as desired.
Update: You can now see a picture of the Scrambled Tofu & Potatoes here.
Chickpea & Potato Casserole
Ingredients:
- 3c Chickpea gravy from Vegan With A Vengeance
- 2c cooked chickpeas or 1 15.5 oz can drained and rinsed
- 3-4 medium russet potatoes cubed
- 3-4 carrots chopped
Directions:
- Pre-heat oven to 425F
- In a casserole dish, add potatoes, carrots, chickpeas and gravy, mixing thoroughly. Cover dish with lid or tinfoil.
- Cook for 30 min. Stir thoroughly, replace cover, and cook for an additional 10-15 minutes.