You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.

Potato Pie with Vegetarian Tofu Bacon

Name: Potato Pie with Vegetarian Tofu Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400 g potato; 180 g tofu; 3 g smoked paprika; 20 ml soy sauce; 0.5 unit onion, cut into thin strips; 100 g spinach shoot; 1 clove garlic, minced; 1 tablespoon butter; 10 g flour; 200 ml milk; 20 g Parmesan cheese; 30 ml olive oil; salt; pepper

A delicious potato pie in ’shepherd’s pie’ style with smoked tofu mimicking bacon, accompanied by a creamy homemade béchamel and spinach. Perfect for a family dinner and a flavorful vegetarian option.

Servings: 2
Prep: 10 min
Cook: 30 min

Ingredients

400 g potato
180 g tofu
3 g smoked paprika
20 ml soy sauce
0.5 unit onion, cut into thin strips
100 g spinach shoot
1 clove garlic, minced
1 tablespoon butter
10 g flour
200 ml milk
20 g Parmesan cheese
30 ml olive oil
salt
pepper

Instructions

Peel the potatoes and cut them into 2 cm cubes. Place them in a pot, cover with water, add salt and bring to a boil. Cook over medium heat for 15-18 minutes until tender.
Meanwhile, pat the tofu dry and grate it. In a non-stick pan, heat a drizzle of oil over medium heat, add the grated tofu, the smoked paprika, and the soy sauce. Cook for 6-7 minutes, stirring, until the tofu is browned and crispy. Remove and set aside. Preheat the oven to 220°C under the grill.
Peel and mince the garlic. Peel the onion and cut into thin strips. In another pan, heat a drizzle of oil over medium heat, add the garlic and cook for 1-2 minutes. Add the onion and the spinach shoots, season with salt and pepper, and cook for 4-5 minutes. Remove and set aside.
Prepare the béchamel: in the same pan, add a little butter and a drizzle of oil, heat over medium heat until the butter melts. Incorporate the flour and cook for 2-3 minutes, stirring with a whisk. Add the milk, season with salt and pepper, and bring to a boil; cook for another 2 minutes until thickened.
Drain the potatoes and return them to the pot. Add butter, salt, and pepper, and mash with a potato ricer or fork until smooth. Spread the mash in a baking dish to form an even layer.
Assemble the pie: on top of the mash place the onion and spinach sauté, and cover with the crispy tofu. Top with the béchamel and finish with the grated cheese. Bake for 5-8 minutes until the cheese is golden. Serve in portions.

Nutrition (per serving)

Calories: 709 kcal
Protein: 30 g
Carbohydrates: 59 g
Fat: 41 g
Fiber: 7 g