Potato Tofu Casserole

Ingredients

• Red wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Chili powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Onion powder

  Spices

  ½ tsp or 1g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Tomato puree

  Canned, without salt added

  3 cup or 750g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

Directions

1. Whisk together the red wine vinegar, soy sauce, hot sauce, chili powder, cumin, garlic powder, oregano, onion powder, coriander seed, paprika, and cinnamon in a small bowl. Crumble the tofu into a medium bowl, pour the spice mixture over it, and toss to coat evenly. Set aside.
2. Preheat the oven to 425°F.
3. Heat oil in a large saucepan over medium heat. Add diced onions and cook for about 4 minutes. Add minced garlic and tofu chorizo, cooking for another 5-7 minutes until onions are translucent, stirring periodically.
4. While the onion mixture cooks, wash and slice potatoes lengthwise into ¼" slices, leaving skins on. Set aside.
5. Reduce heat to low and add 2 cups of tomato puree and all black beans to the saucepan. Stir to combine.
6. Lightly grease a 9" x 13" casserole dish. Pour remaining tomato puree into the dish to coat the bottom.
7. Taste the chorizo-tomato mixture and adjust seasonings, such as chili powder or salt, to taste.
8. Layer ⅓ of the sliced potatoes in the prepared baking dish. Spoon ⅓ of the chorizo-tomato mixture over the potatoes and spread evenly. Repeat layers two more times until all ingredients are used.
9. Cover the dish with aluminum foil and bake for 1 hour. Remove foil and bake for another 20 minutes, or until potatoes are fork-tender.