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SPICY MUMBAI POTATOES




Source of Recipe


Akasha Richmond's THE ART OF TOFU


List of Ingredients




4 large Idaho or Russet potatoes or 12 small ones
2 tsp canola or olive oil
1 cup finely minced leeks
1 Tbsp peeled and finely grated ginger
1 clove garlic, pressed
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 tsp ground coriander
1/8 tsp turmeric
1/2 tsp ground cumin
4 Tbsp water
1 cup fresh or frozen green peas
3/4 cup Mori-Nu Silken Lite Firm Tofu, pureed
2 Tbsp chopped fresh cilantro
Canola oil cooking spray


Recipe



Preheat oven to 425°F. Wash and scrub each potato well. Dry and and
prick each with a fork a few times. Bake for 40 - 60 minutes depending
on size of potato. While potatoes are baking, lightly coat a heavy saute
pan with cooking spray and cook the leeks, ginger, garlic and salt with
canola oil for 6-8 minutes. Add black pepper, coriander, turmeric and
cook 2 minutes longer. Add peas and water and cook until peas are
tender. Reserve. When potatoes are done, remove from oven, cut them in
half lengthwise, and scoop out the potato. Mash potatoes with the tofu
puree and mix in remaining ingredients. Stuff potato shells with
filling. Bake 10 - 15 minutes in a 350°F oven before serving. Garnish
with chopped cilantro.