Be inspired by our vegetarian tofu poutine, a revamped take on the classic Québécois favourite. High in protein and fibre, it lets you enjoy a delicious dish that’s also a complete and nutritious meal. Perfect for a comforting dinner, this recipe was developed by a registered dietitian to combine pleasure and balance.
Preparation
5
min
Cooking
20
min
Portion
2
Ingredients
- 2 medium potatoes, cut into fry shapes
- 30 ml (2 tbsp) olive oil, divided
- 1 small onion, thinly sliced
- 1 garlic clove (or 5 ml / 1 tsp), minced
- ½ head of broccoli, cut into florets
- 175 ml (¾ cup) smoked tofu, cubed
- 175 ml (¾ cup) mushrooms, sliced
- Pepper and salt, to taste
- 60 ml (¼ cup) cheese curds (or dairy-free alternative)
Vegetarian sauce
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) flour
- 125 ml (½ cup) milk (or dairy free alternative)
- 7.5 ml (½ tbsp) Dijon mustard
- 5 ml (1 tsp) chili powder or smoked paprika
- 5 ml (1 tsp) reduced-sodium soy sauce
- 1 garlic clove (or 5 ml / 1 tsp), minced
- Pepper, to taste
Preparation
- Preheat the oven to 190°C (375°F).
- On a baking sheet lined with parchment paper, place the potatoes. Drizzle with 15 ml (1 tbsp) olive oil and season to taste. Bake for 25 minutes, turning halfway through.
- In a large non-stick skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Cook the onion and garlic for 3 to 5 minutes, or until tender.
- Add the broccoli and tofu. Cook for 8 to 10 minutes.
- Stir in the mushrooms and cook until soft. Season to taste.
- Meanwhile, prepare the sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour constantly.
- Gradually pour in the milk, continuing to whisk until the desired texture is achieved. Add the remaining sauce ingredients, still whisking.
- Divide the roasted potatoes between two bowls. Top with cooked vegetables, sauce and cheese.
Notes
Best if served immediately.
