The Fake baked potato is the first course of the Tofu Menu for the column “Building the Menu”.
The baked or jacket potatoes (potatoes with a jacket, meaning aluminum foil that wraps them during cooking) are a traditional Anglo-Saxon recipe.
In England, they are cooked with their skins on, then stuffed with beans, shredded cheese, and mayonnaise.
In the United States, the potato is filled with butter and chives.
My version is so “fake” that there isn’t even a potato!
The shell (the fake potato) is made of only two ingredients: banana and green plantain flour, gluten-free.
The filling is a mint tofu mousse with roasted peanuts.
What do you think?
Did I fool you?
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 1 piece
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 4.4 oz tofu
- 2 egg whites
- 20 mint leaves
- 1 tbsp extra virgin olive oil
- 1 banana (about 1.4 oz)
- 1.8 oz green plantain flour
- as needed salted roasted peanuts
Tools
- 1 Mold cannoli mold
Steps
For the mousse: blend the tofu with the mint, add a drizzle of oil and salt.
Whisk the egg whites until stiff.
Add the egg whites to the tofu mixture and mix until a cream is formed.
Leave in the refrigerator for 1 hour.
For the “potato”: mash the banana, add the flour (add more flour if necessary), shape the dough around a glass or a cannoli mold to make it look like a potato to be filled.
Brush with oil.
Bake in a static oven at 350°F for 15 minutes.
Fill with the tofu mousse, garnish with a few mint leaves and coarsely chopped peanuts.
