Gourmet Vegan Stack
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 1.333 cups floury potatoes (diced)
- 1 Mango
- ¼ cup Orange juice
- 1 tsp Corn starch
- 18 ozs Tofu (patted dry)
- 2 Tbsps butter
- 1 Avocado (pitted, flesh removed and mashed)
- 1 red chili pepper (cut into rings)
- 2 Tbsps Soy milk
- 1 unwaxed Orange (juiced, zest grated)
- 4 tsps Orange liqueur
- fresh Fresh herbs (e. g. chervil, shiso, dill, to garnish)
Preparation steps
1.
Cook the potatoes in salt water for around 30 min.
2.
Remove the flesh from the mango and puree finely. Add the orange juice and bring to the boil. Mix the cornflour with some cold water and stir into the orange and mango mixture. Allow to thicken and then remove from the heat.
3.
Cut the tofu into slices approx. 1 cm thick and cut out circles approx. 5-6 cm in diameter. Season with salt and ground black pepper and fry slowly in hot butter on all sides for around 5 min.
4.
Drain the potatoes and mash. Stir in the avocado and the chilli. If necessary add a little hot milk and season with salt.
5.
Add the orange juice, zest and liqueur to the tofu and fry for a few minutes.
6.
Create towers on plates starting with a tofu circle. Spread with the mashed potato then add the mango puree and place another tofu slice on top. Drizzle with the orange sauce and serve garnished with fresh herbs.
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