Spud-tastic Potatoes, Tofutti Style
Potatoes are a staple of our diets, so why not enjoy them to the fullest by trying some new recipes and new ways of preparing what is likely the most loved vegetable in Canada? Potatoes are so versatile, they can be served hot or cold, in salads or as a side and at every meal of the day, from breakfast to dinner. They can be steamed, boiled, baked, barbecued, microwaved or cooked in a slow cooker. There are as many varieties of potatoes as there are ways to use them, so here are a few of our favourite ways to use delicious recipes, enhanced with Tofutti. Enjoy!
Main Meal BBQ Chicken Spuds
4 large baking potatoes
2 skinless, boneless chicken breasts
2 tbsp olive oil, divided
1 large red onion, finely sliced
2 tbsp barbecue sauce
1 tsp salt
1/2 tsp pepper
4 tbsp Tofutti Sour Supreme
2 tbsp finely chopped green onions or chives
Heat oven to 175 C (350 F). Wash potatoes and place on a foil-lined baking tray. Place in the preheated oven and bake for approximately 50 minutes to 1 hour, or until potatoes are tender when pierced with a fork.
Meanwhile, add 1 tbsp olive oil to a large frying pan. Cut chicken breasts into small strips and then sauté in pan until cooked through. Remove cooked chicken to a plate, cover with foil and set aside. In the same pan, add another 1 tbsp of oil.
Peel and slice onion into strips and add to pan. Sauté for approximately 20 minutes, or until onions begin to caramelize. Add your favourite barbecue sauce along with the cooked chicken and stir to coat.
When cool enough to handle, scoop out the insides of the baked potatoes, leaving skins intact. Place potato filling in a small bowl. Add salt and pepper along with Tofutti Better Than Cream Cheese.
Put filling back into the potato jackets. Top with the cooked chicken and caramelized onions and add a dollop of Tofutti Sour Supreme. Sprinkle with chopped green onions or chives and serve hot as a main meal.
Dairy-Free Potato Salad
(Warm or Cool – You Choose)
2 lb bag red, white or Yukon Gold potatoes, washed and cut into bite-size pieces
1 tsp salt
1 container Tofutti Better Than Cream Cheese
1 container Tofutti Sour Supreme
1 clove garlic, minced
1 tsp rosemary
1 tsp oregano
1/2 tsp pepper
1 tsp onion salt
1 tsp paprika, plus a sprinkle for garnish
Green onions or fresh parsley, finely chopped, for garnish
Wash and cut potatoes and place in a large pot filled halfway with water. Bring to a boil, add salt to the water, and then simmer approximately 35 to 40 minutes, or until potatoes are soft when pierced with a fork. Drain. Set potatoes aside to cool (or add dressing while potatoes are still warm if you prefer a warm potato salad).
Meanwhile, prepare the dressing. In a medium-size bowl, mix together the Tofutti Better Than Cream Cheese and Tofutti Sour Supreme. Add in the minced garlic, herbs and spices and stir until thick and creamy.
Pour dressing over potatoes and stir to coat. Sprinkle with more paprika and garnish with parsley or green onion, and serve.