Baked Celeriac and Potato Mash with Sauteed Leek and Tofu Bacon
This wonderfully creamy, flavourful and hearty mash is great as a side dish or on its own!
Ingredients
- 600 g potatoes peeled and cut into chunks
- 300 g celeriac peeled and cut into small chunks
- 1 leek finely sliced
- 225 g firm tofu cut into very small cubes
- 3 tbsp plant-based yoghurt
- 2 tbsp soy sauce
- 2 garlic cloves peeled and minced
- 6 tbsp rapeseed oil
- 1 tsp paprika
- 1 tsp smoked paprika
- Salt and pepper
Instructions
- Preheat the oven to 200C (gas mark 6). Put the potatoes and celeriac chunks on a large, rimmed baking sheet, drizzle with 4 tablespoons of rapeseed oil, sprinkle with salt and gently toss. Bake for 40 minutes. Lower the temperature to 190C (gas mark 5) and bake for a further 20 minutes or until the vegetables are very tender.
- In a medium size bowl, whisk together the soy sauce, paprika and smoked paprika. Add the tofu cubes, mix until well combined and set aside. Place a pan over a medium heat and add 2 tablespoons of rapeseed oil. Once warm, add the leek and garlic. Mix well and cook for around 5 minutes, until soft. Add the tofu cubes and cook everything for a further 3-5 minutes stirring occasionally.
- In a large bowl, place the baked potatoes and celeriac. Add the yoghurt and mash everything with a potato masher until smooth. Salt and pepper to taste. Stir in the leek and tofu and serve.