“meat” and potatoes

It was two days before our wedding when I first met my father in law. A month later we were planning to visit him to the States. I remember the first thing he asked Sean was if I am a “meat and potatoes” girl and Sean said yes… Well that was true. But few months later I became a tofu and potatoes girl. The second time we visited him in Florida he was nice enough not to bring any meat in the house during our weekly stay. At his house actually there was almond milk, soy milk, chickpeas, veggie burgers, tofurkey slices and many other goodies that I was extremely happy to see! Last day he bought a roasted chicken and he said “Don’t worry… I will eat this after I take you to the airport”… and I guess that so he did.

Anyway, I am still a “meat” and potatoes girl. I am easy going on food as long as there is NO meat, fish, eggs, dairy…. Ok you get it… Now get into my recipe for my favorite “meat” and potatoes meal. I hope you will enjoy it as much as I do!


For the tofu
1 block of firm tofu (400 gr, pressed and drained)
1 TS soy sauce
1 TS liquid smoke
1 TS olive oil
1 TS maple syrup

For the potatoes
4-5 medium potatoes cut in 4
1 TS turmeric
1 TS mustard of your choice
1 ts dried oregano
1 ts dried thyme
1 ts dried rosemary
salt and pepper to taste
1,5 cup of water
2 TS of olive oil
juice from 2 lemons

vegan “meat” and potatoes

Press and drain the tofu and cut in your preferred shape. Mix all the ingredients in a bowl and poor into a ziplog bag. Add the tofu and shake it well. Let it marinate for at least one hour. Preheat the oven at 180C/350F and bake the tofu for 10 minutes. While baking the tofu prepare the potatoes. Put everything in a pot and let it boil over medium-high heat for 8 minutes. Transfer to the pan where you were baking the tofu and bake for about 20 minutes (adding more water if needed).


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