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Cheesy Potatoes with Tofu and Veggies
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Brief Description
30 minute speedy meal
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Main Ingredient
red potatoes
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Category: Vegetarian
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you can’t find flavored firm tofu (we used Nasoya brand), lightly sprinkle plain firm tofu with garlic powder and/or onion powder, salt and pepper. You can vary the veggies used in this recipe to match your kids’ preferences.
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Posted By: ecarr
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Posted On: Oct 18, 2014
Number of Servings:
Ingredients:
- 1 1/2 pounds - red new potatoes
- 2 tablespoons - olive oil, divided
- 1 - 12-oz package garlic-and-onion flavored extra-firm tofu drained & cubed
- 3 - small shallots peeled & sliced
- 1 cloves - garlic minced
- 2 - medium carrots sliced 1/4-inch thick
- 2 cups - fresh sugar snap peans halved
- 1/4 teaspoons - dried thyme
- 1 cups - shredded Cheddar cheese
Directions:
Put potatoes in large pot, cover with salted water and bring to a boil. Reduce heat and simmer 15 minutes, or until tender. Drain, quarter, and set aside.
Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add tofu, reduce heat to medium and cook 8 minutes. Turn tofu with spatula, and add shallots. Cook 6 minutes more, stirring occasionally. Add garlic, and cook 1 minute. Transfer to plate.
Add 1/3 cup water and carrots to hot pan, cover and cook 4 minutes. Add peas, cover and cook 2 minutes more. Stir in potatoes, tofu mixture, remaining 1 Tbs. oil and thyme, and cook 1 to 2 minutes, or until heated through. Transfer to serving bowl, and fold in cheese. Serve immediately.
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