Kale mash with coconut tofu

Herfst; regen en wind. Tijd voor stamppot. En dat zo 'n Hollandse pot is ook lekker is met tofu, bewijst dit recept. 

Dinner / Serves four / 30 minutes


1 block of tofu, 250 g – 4 Tbsp. light soy sauce – 2 Tbsp. dark soy sauce - 1 kg potatoes, peeled - 500 g kale - 200 ml milk - 40 g butter – 4 Tbsp. plain flour - 6 Tbsp. grated coconut - 2 Tbsp. oil – 20 g butter – 1 onion, finely chopped - 150 g oyster mushrooms – 100 ml water 


1. Cut the block of tofu into small 1 cm cubes. Marinate in the soy sauces.

2. Boil the potatoes and kale for 20 minutes until soft.

3. Mash the potatoes and kale thoroughly, stirring in the milk and butter.

4. Mix the flour and the grated coconut together. Drain the tofu, preserving the marinade in a small bowl. Sprinkle the flour and coconut mixture over the tofu cubes and shake until all the cubes are coated.

5. Heat two tablespoons of oil in a frying pan. Fry the tofu cubes until they are crispy and then remove them from the pan.

6. Melt 20 g butter in the same pan. Fry the onion with the oyster mushrooms until they are light brown. Pour 100 ml water and the rest of the tofu marinade into the frying pan and boil for one to two minutes to make the gravy.

7. Serve the mash with the oyster mushrooms, gravy and tofu cubes.