Cilantro and Basil Potatoes With Golden Tofu
Grrrrrgh!
Course : Tofu
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             medium  sized idaho baking potatoes -- up to 6
                        olive oil
  1            package  fried tofu
  10             small  mushrooms -- up to 15
     1/4           cup  dill seeds
                        coriander
                        turmeric
                        ground cloves
  6                     green salad onions
                        mayonnaise
                        dijon mustard
                        basalmic vinegar
                        salt
                        fresh basil
                        fresh cilantro
                        alfalfa sprouts
                        add'l ingred below
 

Preparation:

Step 1 Bake the potatoes at 425 degrees for 40 minutes. Cool thoroughly. Step 2 Cut the potatoes into half-inch cubes and saute in olive oil. When the potato cubes just begin to turn golden, sprinkle turmeric over the potatoes, covering the top layer of potatoes. Add 1/4 teaspoon powdered cloves and 1/4 teaspoon ground coriander. Toss potato cubes in skillet until the spices are well distributed. Saute one more minute. Remove potatoes to a large bowl. Step 3 Cube the tofu. Use fried tofu, which is already firm and has a golden crust on the outside. Slice the mushrooms. Saute the tofu, dill seeds, and mushrooms in olive oil for 3-5 minutes, then put in bowl with the potatoes. Step 4 In a mixing bowl, mix together 6 tablespoons mayonnaise 2 tablespoons dijon mustard 1 tablespoon balsalmic vinegar 5-6 salad onions, diced salt to taste Pour the sauce over the potatoes, tofu and mushrooms in the bowl and mix until coated. Step 5 With scissors, cut into small pieces 1 bunch of fresh cilantro 8-10 large leaves of fresh basil Add to potatoes and toss until the herbs are well distributed throughout the potato salad. Step 6 Cover the top with alfalfa sprouts to garnish and for additional protein. Serve warm for dinner, cold for lunch.

 

Nutritional Information:

80 Calories (kcal); 3g Total Fat; (32% calories from fat); 6g Protein; 10g Carbohydrate; 0mg Cholesterol; 9mg Sodium