This is a recipe I veganized from the LCBO website. They really do have some great ideas and some fancy dishes, but their recipes don't even verge on vegan (think meat wrapped in bacon fried in butter and submerged in heavy cream). This one turned out really well--and the boys agreed! I used frozen tofu this time--freezing and thawing tofu makes for a chewier texture--but it is not necessary. I also fried the tofu, but you could opt not to do that as well.
- 1 pkg firm tofu, cut into 8 triangles
- cornstarch or flour
- oil for frying
- 1 lb red and yukon gold potatoes, cubed
- 1 red onion, cut in half (i.e. from top to bottom) then sliced lengthwise (i.e. latitudinaly)