Potato Tofu Casserole

Ingredients

• Red wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Chili powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Onion powder

  Spices

  ½ tsp or 1g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Tomato puree

  Canned, without salt added

  3 cup or 750g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

Directions

1. Tofu chorizo: In a small bowl, whisk together the red wine vinegar, soy sauce, hot sauce, chili powder, cumin, garlic powder, oregano, onion powder, coriander seed, paprika, and cinnamon. Crumble the tofu into a medium bowl, then pour the spice mixture over the tofu. Using your hands, toss to combine, ensuring all the tofu is coated. Set aside.
2. Preheat oven to 425°F.
3. Heat the oil in a large saucepan over medium heat. Add the diced onions and cook for about 4 minutes. Add the minced garlic and the tofu chorizo. Cook for another 5-7 minutes, or until the onions are translucent, stirring periodically.
4. While the onion mixture is cooking, wash and slice the potatoes lengthwise into about ¼" slices, leaving the skins on. Set aside.
5. Reduce the heat to low and add 2 cups of the tomato puree and all the black beans to the saucepan. Stir to combine.
6. Lightly grease a 9" x 13" casserole dish. Pour the remaining tomato puree into the dish to coat the bottom.
7. Taste the chorizo-tomato mixture and add additional seasonings, such as chili powder or salt, to taste.
8. Place roughly ⅓ of the sliced potatoes into the prepared baking dish in a single layer. Spoon ⅓ of the chorizo-tomato mixture over the potatoes and spread evenly. Repeat layers two more times, until all ingredients are used.
9. Cover the dish with aluminum foil and bake for 1 hour. Remove the foil and bake for another 20 minutes, or until the potatoes are fork tender.

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