Spicy potatoes with green chili tofu from Chef Priyanka will awaken your taste buds. Inspired by Indian flavors, this meatless dish has warm spices such as cumin and coriander and aromatics like ginger and garlic. This recipe calls for 4 green chilies but depending on your heat tolerance you may want to add more or less to the potatoes and tofu. You will be able to purchase most of these ingredients in your local market. However, curry leaves may be difficult to find and are usually available at your Indian grocer or online.
Spicy Potatoes and Green Chili Tofu
Ingredients:
Quick Tofu Marinade:
1 box lite firm tofu (I use Nasoya)- diced
1 tablespoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric
1/2 lemon juice- from a lemon
1 tablespoon salt
coarse black pepper- few grinds
4 green chilies- finely minced
1 tablespoon ginger- freshly grated
Saute Ingredients:
1 large potato- cleaned, boiled, peeled and diced
1/2 cup red cherry tomatoes- sliced in half
3 green chillies- sliced in half
1 tablespoon cumin seeds
2 cloves garlic- crushed and minced
1 tablespoon ginger- freshly grated
1 tablespoon turmeric
1/2 lemon juice- from a lemon
1 tablespoon salt (or to taste)
coarse black pepper- few grinds
1 tablespoon vegetable oil
PAM- original flavor
Directions:
For the Marinade:
For the Saute:
In a medium-sized skillet spray with PAM and add oil, set over medium high flame. Add cumin seeds and wait for them to pop. Standing a little away from the stove add curry leaves. BE CAREFUL- these pop and shoot out little spritz of oil, so don’t stand to close! Wait until the leaves have finished popping. Add sliced chilies and garlic. Toss everything together for about 1 minutes until fragrant.
Add potato, sprinkle with turmeric and grated ginger. Combine well and saute for about 3-4 minutes. Add the marinated tofu and toss all together, sauteing for about another 3-4 minutes. Add lemon juice. You want the tofu and potato to be well coated with all the spices and the tofu to get seared (brown) on each side.