Vegan

Potato Tofu Bake

Vegan
Vegetarian
Portions2 peopleChangeTiming 55 minsView
Ingredients9 IngredientsViewSwitzerland93 % localView
  • 150  grams ensoy Grill-Tofu
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 150  grams fresh spinach leaves
    Swiss ingredient in season
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  • 1  pinch of ground black pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 0.5  teaspoon margarine
    Swiss ingredient in season
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  • 2  potatoes
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1  pinch of salt
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  • 1.5  decilitres soya cuisine
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  • 0.5  sweet potato
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 30  grams vegan cheese
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat the oven to 200 degrees Celsius
Grease a baking dish with 0.5 teaspoon margarine
Cut 150 grams ensoy Grill-Tofu in slices of about 0.5 cm thickness (it's easier to do after first cutting the tofu block once horizontally and vertically)
Add 2 tablespoons water and 150 grams fresh spinach leaves to a medium-sized frying pan and sauté the spinach over medium heat for about 8 minutes
Peel 2 potatoes and 0.5 sweet potato and cut them into thin slices of around 2 mm
Equally distribute the spinach in the baking dish
Layer the tofu slices and potatoes into the baking dish
Season the bake with 1 pinch of salt and 1 pinch of ground black pepper
Pour 1.5 decilitres soya cuisine over the bake and grate 30 grams vegan cheese over it
Cover the baking dish with aluminium foil and bake the potato tofu bake in the pre-heated oven at 200 degrees Celsius for 20 minutes
Remove the aluminium foil from the baking dish and bake the potato tofu bake for an additional 10 minutes at 200 degrees Celsius until it is golden brown
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Potato Tofu Bake

ENSOY

Black plate with a slice of potato tofu bake with vegan cheese melted on top
Timing 55 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 150  grams ensoy Grill-Tofu
  • 150  grams fresh spinach leaves
  • 1  pinch of ground black pepper
  • 0.5  teaspoon margarine
  • 2  potatoes
  • 1  pinch of salt
  • 1.5  decilitres soya cuisine
  • 0.5  sweet potato
  • 30  grams vegan cheese

Tools

  • 1 medium-sized frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking dish
  • 1 aluminium foil

Different portions? More details? Just scan here:

Potato Tofu Bake

ENSOY

Instructions

Preheat the oven to 200 degrees Celsius
Grease a baking dish with 0.5 teaspoon margarine
Cut 150 grams ensoy Grill-Tofu in slices of about 0.5 cm thickness (it's easier to do after first cutting the tofu block once horizontally and vertically)
Add 2 tablespoons water and 150 grams fresh spinach leaves to a medium-sized frying pan and sauté the spinach over medium heat for about 8 minutes
Peel 2 potatoes and 0.5 sweet potato and cut them into thin slices of around 2 mm
Equally distribute the spinach in the baking dish
Layer the tofu slices and potatoes into the baking dish
Season the bake with 1 pinch of salt and 1 pinch of ground black pepper
Pour 1.5 decilitres soya cuisine over the bake and grate 30 grams vegan cheese over it
Cover the baking dish with aluminium foil and bake the potato tofu bake in the pre-heated oven at 200 degrees Celsius for 20 minutes
Remove the aluminium foil from the baking dish and bake the potato tofu bake for an additional 10 minutes at 200 degrees Celsius until it is golden brown

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