Hey kitties! How are you today? It’s been such a long week at work, every day has been busy and my SAD is kicking in. So I needed something good and comforting to keep my spirits high and here we go, I found this recipe by chance and it was exactly was I was looking for! Easy, quick, and absolutely delicious. I couldn’t find a website attached to the YouTube channel, hence I am linking to the video of the recipe for Potatoes and Spinach by WeCookVegan.

Ingredients :

• 3 potatoes 250g
• 250gr (9oz) spinach
• 300 gr (11oz) extra firm tofu
• 150ml (5fl oz) dairy free milk of your choice and preference
• 3tbsp nutritional yeast 2tbsp potato starch
• 1/2tbsp veg bouillon powder
• 1/4tsp turmeric powder
• 1tbsp fresh parsley
• 1/2tsp dijon mustard

Method:

1. Dice 3 potatoes.
2. Pour water and add a little bit of salt. Boil potatoes until fork tender.
3. Add 1tbsp of water to a deep frying pan. Transfer 250g (9oz) spinach to the pan and wilt. Stir occasionally.
4. When the spinach will start to shrink and release some water, turn off the heat and drain water.
5. Add potatoes to a large mixing bowl. Mix potatoes with spinach and set aside.
6. Time to make tofu mixture. Transfer 300g (11oz) extra firm tofu into a bowl. Pour 150ml (5fl oz) dairy free milk Add 3tbsp nutritional yeast, 2tbsp potato starch, 1/2tbsp veg bouillon powder and 1/4tsp turmeric powder. Blend it well altogether. Chop 1tbsp fresh parsley and add to tofu mixture. Add 1/2tsp dijon mustard. Stir well until all the ingredients are combined.
7. Pour tofu mixture into potatoes and spinach. Combine well together.
8. Crumple up the parchment paper in your hands, like a snowball to make it softer. Cover the baking dish (recipe calls for a baking dish size 20x5cm | 8x2inch) and transfer the mixture to the baking dish: spread potato, tofu and spinach mixture evenly. Top up with sliced in half cherry tomatoes (optional).
9. Bake in the preheated oven at 390F | 200C for 30 minutes or until golden and firm in the centre.
10. Serve with chutney and enjoy!

I am sure you’ll love it!

Love,

TVCL xx