This is another one of those Autumn meals that tastes great on a cool day. The inspiration comes from a recipe attached to a wine ad in the autumn edition of Food and Drink from the LCBO. The original recipe calls for sweet potatoes, which would be quite good, but I had none on hand. It also called for chicken, which I didn't have either.
- 1 pkg extra firm tofu, cut into large cubes
- 1/2 cup vegetable stock
- 1 tbsp olive oil
- 1/4 cup Dijon mustard
- 2 tsp dried thyme
- 2 tbsp lemon juice
- 2 tsp paprika
- salt and pepper to taste
- 1.5 lbs Yukon gold potatoes, cut into large chunks
- 2 leeks (white and light green part), sliced
- 1 cup vegetable stock
- 2 tbsp balsamic vinegar
Preheat oven to 425 degrees
1. Mix 1 tbsp of the oil, mustard, lemon juice, thyme and paprika in a bowl. Set aside.
2. Heat a non-stick skillet over med-hi heat.Add tofu and fry for about 5-7 mins, until golden. Add a splash of oil if tofu begins to stick. Add 1/2 cup of stock and 1/3 of the mustard mixture. Keep stirring and allow liquid to evaporate. When liquid has completely reduced, remove from heat.
3. Heat remaining tbsp of oil over medium heat in an ovenproof skillet. Saute leeks for 1 min, then add potatoes and saute 2 mins. Add 1 cup of stock, remaining mustard mixture, and vinegar. Bring to bubbling and season to taste. Simmer for a few mins to allow potatoes to soften slightly.
4. Top potatoes with tofu, cover, and place in oven. Bake for 15-18 mins, or until liquid is bubbling. Remove lid and bake 12-15 mins more, until potatoes are soft and sauce has thickened. Serve.