Vegan Tofu Mushed Potatoes
Today’s Shojin cuisine is Tofu Mashed Potate.
I am introducing how to make delicious vegan Japanese cuisine using fermented food each week on this channel.
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And see the end for a copyout of the recipe.
In most recipes, mashed potatoes use dairy products, but this mashed potato uses butter made from Tofu instead.
It’s made of healthy ingredients, so you won’t feel sick even if you eat a lot.
I will also tell you how to easily peel potatoes on my YouTube video.
It is delicious on its own.
It’s also delicious when you make sandwiches.
I also like to eat it with keema curry.
My favorite way of eating Tofu mashed potatoes is to put it on top of hot rice with a splash of soy sauce.
It goes very well with soy sauce.
Please watch this video for details. ⬇
Super creamy Vegan Tofu mashed Potatoes
Equipment
- bowl
- Food processor
- spatula
- Pot
Ingredients
- 5 ｐieces Potato （It’s about 550g.）
- 50 g Vegan butter see Attachment
- １〜１．５ ｔｓｐ Shio Koji
Instructions
- Wash the potatoes.
- Make a shallow cut all around with a depth of about 2 mm.
- Put the potatoes in a pan and pour water to cover.
- Boil on high heat until it boils, then on medium-low heat so that the potatoes shake for about 30 minutes.
- When the potatoes are cooked, take them in a colander.
- Peel the skin off. It can be easily peeled off like this.
- Dry the potatoes in a pan. By evaporating the water on the potatoes, the finished product will not be watery. This process is the most important.
- Put potatoes, tofu butter in a food processor and mix.
- Stop once to season with taste Shio Koji and mix until smooth.
- It's done. There you have it!