Remixed from “Trumpet Mushroom-Stuffed Potatoes with Kohlrabi Slaw” — View Original
Remix request: “Add a tofu crumble that pairs well with this to make it more like a skillet meal”
Tofu Crumble Skillet Potatoes
Remixed from trumpet mushroom stuffed potatoes, this version adds a savory tofu crumble for a skillet-style, protein-forward dish with bright kohlrabi slaw and a warm mushroom-tobacco vibe. Crunchy crumble with browning flavors pairs with lemon-dill slaw.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- 1 medium small potatoes
- 2 ⅔ oz trumpet mushrooms
- ⅔ tablespoons olive oil
- ⅔ cloves garlic
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅔ cups kohlrabi
- ⅓ medium carrot
- ⅓ cup green cabbage
- ⅓ tablespoon lemon juice
- ⅓ tablespoon dill
- ⅔ tablespoons mayonnaise or yogurt (optional)
- ⅔ tablespoons protein addition (optional)
- 1 ⅓ oz firm tofu
- ⅓ tablespoon soy sauce
- ⅓ teaspoon smoked paprika
- ⅓ teaspoon garlic powder
- ⅓ teaspoon cornstarch (optional for crisp crumble)
- ⅓ tablespoon water
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and pat dry.
- Poke potatoes with a fork, rub with 1 tablespoon olive oil, season with a pinch of salt, and bake 40–45 minutes until tender.
- Crumble tofu into small pieces; toss with soy sauce, paprika, garlic powder, and cornstarch (if using) in a bowl.
- In a skillet, heat 1 tablespoon oil over medium heat, add crumbled tofu and cook 6–8 minutes until browned and crispy, stirring often. Remove from heat.
- Meanwhile, clean and slice trumpet mushrooms; in the same or a new skillet, heat 1 tablespoon oil over medium heat, add mushrooms and minced garlic, and sauté until browned and reduced, about 5–7 minutes. Season with salt and pepper.
- Cut a slit in each baked potato and gently scoop a little potato flesh to create a hollow. Fill with half of the mushroom mixture and sprinkle with the tofu crumble for texture. Return stuffed potatoes to the oven for 5 minutes to warm through.
- Prepare kohlrabi slaw: julienne kohlrabi, carrot, and green cabbage. In a bowl, whisk lemon juice, remaining olive oil, dill, and a pinch of salt. Toss with vegetables; add mayonnaise or yogurt if using for creaminess.
- Remove potatoes, spoon remaining mushroom over them, and serve with a generous side of kohlrabi slaw.
Chef’s Pro Tips
- Crumble tofu small and crisp in a dry pan for extra texture.
- Brown butter note: add a tiny splash of lemon juice at finish for bright contrast.
Serving Suggestions
Pair with a light green salad or steamed vegetables to balance the richness; serve with lemon wedges for extra zing.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly to 165°F (74°C).
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 22 |
| carbohydrates | 68 |
| fat | 18 |
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