I can’t believe I haven’t posted this recipe yet! I came up with this one over a year ago and it’s remained a favorite meal of mine and Thomas’s. It’s inspired by one of my favorite restaurants back home in Redondo Beach called The Green Temple. The Green Temple is an earthy vegetarian restaurant with nourishing food and many vegan options. My favorite thing there is The Savory Gold which is a Yukon gold potato stuffed with veggies and topped with organic tofu sauce. Since Thomas and I are potato lovers, I knew I needed to recreate my own! Every time I make this we devour it before I even get a chance to get photos of it. So this time I devoted an afternoon to photographing this so I could post the recipe!
But my carefully planned photoshoot had a bit of an interruption. I take all my food photos on the balcony where I have a makeshift studio. The lighting in my apartment isn’t ideal so I’ve found the best spot is on the balcony where there’s plenty of natural daylight. I was standing on a chair taking photos when I heard the sound of a bird flapping its wings getting louder. It sounded like it was headed straight for my head! I get startled easily so I let out a small shriek and hopped off the chair and ran inside my apartment. Since I was looking into the camera at the time, I hadn’t seen the bird when it flew by me so once I was safely inside, I looked out expecting to see a huge crow. Instead, there was a little parrot, perched on the ledge of the balcony. I was so confused what it was doing there! I took out my phone to take a some quick photo of it before it flew away when I heard a man trying to get the bird to fly to him. Apparently, it was his parrot that was hanging out on my balcony. I tried to help him get the bird to fly back to him but instead of going back to him the bird flew to a nearby tree. The bird definitely did not want to go back to him! Anyways, I went back to shooting my photos and when I looked out to see if he was still trying to get the bird down, he was gone so I’m guessing he got it back. It was quite the eventful recipe shoot!
These definitely aren’t my best photos because of that interruption totally throwing me off. I would have liked to get more individual shots of the sauce itself and the veggies, but I promise, this sauce is delicious! The best part is there are so many uses for it! Besides serving it on stuffed potatoes, you can serve it with rice and veggies or over pasta even. I wrote this recipe for serving 2, but it makes so much sauce you can serve up to 6 people. If you choose to do that, just increase the amount of potatoes and veggies you cook!
Veggie Stuffed Gold Potatoes with Tofu Sauce (Vegan, Gluten-Free, and Nut-Free)
For the veggie stuffed potatoes:
2 Yukon gold potatoes, scrubbed
1 cup frozen organic veggies (I used 365 Organic Mediterranean Blend)
For the tofu sauce:
1 14 oz package organic firm tofu, drained and pressed
1/4 cup fresh basil
1/4 cup fresh chives
1/4 cup olive oil
1/4 cup coconut aminos*
1/4 cup filtered water
1/2 lemon, juiced
3 tablespoons nutritional yeast
1/2 tsp sea salt
2 tablespoons minced chives for garnish
1/4 tsp of the following: coriander, garlic powder, ground black pepper, Italian herbs, paprika
1. Preheat the oven to 450 degrees. Pierce each potato a few times then place in the oven directly on the rack and allow to bake until fork tender for about 45 minutes. Alternatively, you could bake the potato in the microwave if you are short on time.
2. Meanwhile, cut the tofu into chunky blocks. Bring 1/4 cup of water to a simmer and add a steamer basket. Add in the tofu blocks and cover with a lid. Let steam for 7 minutes.
3. Add tofu to a food processor along with the rest of the tofu sauce ingredients. Process until completely smooth.
3. Bring 1/4 cup water to a boil in a pot. Add in the frozen veggies and turn down the heat to medium high. Let veggies cook for 8 minutes, then drain the excess water.
4. Once potatoes are done, cut an x in the middle of the potato. Push in on each end to form a sort of bowl. Fluff the inside lightly with a fork while maintaining the bowl like shape. Fill with veggies.
5. Drizzle the tofu sauce over each potato then top with the chives. Serve immediately and enjoy!
6. Store any leftover sauce in an airtight container in the fridge for up to 4 days.
*Note: You can substitute the coconut aminos with low-sodium tamari if you prefer. Omit the 1/2 tsp sea salt if you opt for tamari. I have tried both ways and enjoyed both, but they do vary in flavor.