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These decadent potatoes will convert even die-hard meat lovers. Truly delicious.

AuthorHalf Planet Preserve
RatingDifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins
Ingredients
For the "bacon":
 450 g firm smoked tofu
 25 g cornflour
 2 tbsp smoked paprika
 1 tsp garlic powder
 1 tsp smoked salt (or normal salt)
 2 tbsp maple syrup + more for glazing
 2 tbsp soy sauce
For the potatoes:
 4 large white potatoes
 olive oil for brushing
 salt and pepper to season
 200 g dairy free cheese
For the ranch sauce:
 ½ cup sliced raw almonds
 ½ cup unsweetened almond or soy milk
 1 tbsp coconut oil
 1 ½ tbsp lemon juice
 2 tbsp nutritional yeast flakes
 ½ tsp ground mustard
 ¼ tsp turmeric powder
 ¼ tsp sea salt
 ¼ tsp white pepper
To serve:
 side salad
 chives
Instructions
1

You will need.. Tofu press | Preheat the oven to 180*C | Ovenproof deep frying pan | 2 wooden spoons.

2

Press the tofu in a tofu press for a minimum of 30 mins so it’s well firmed up and any excess water has been removed.

3

Place one of the potatoes on a chopping board and lay a wooden spoon on either side (these will provide a stopping point for the knife and make sure you don’t cut right through the potatoes) | Take a sharp knife and carefully cut very thin slices all the way along the potato, stopping when the knife hits the spoon handles | Repeat until the potatoes have been cut all the way down.

4

Put the prepared potatoes in a deep ovenproof frying pan | Place a knob of dairy free Flora on top of each of the potatoes and sprinkle with salt and pepper | Put the frying pan in the oven and bake for 30 minutes.

5

Cut the tofu into thin slices, around 1cm wide and 3mm thick.

6

Pour the cornflour, smoked paprika, garlic powder and salt into the mixing bowl and stir them together with a fork | Roll the slices of tofu in the dry mix and put the slices on a plate | Drizzle the maple syrup and soy sauce over the prepared tofu slices and set the plate to one side.

7

Heat 3 tbsp dairy free Flora in the frying pan over medium-high heat until hot | Lay the slices of tofu in the Flora, then quickly add 1 tablespoon of red wine and Β½ a tablespoon of maple syrup | Toss the tofu in the liquid and fry until the liquid has evaporated and the tofu is well covered | Sprinkle a good helping of salt over the tofu | Use a spatula to carefully turn the tofu slices over and sprinkle more salt on the other side | Fry until both sides are nice and browned | You may need to rinse the pan out before starting the second batch, in case there is any maple syrup left that starts to burn | Put the bacon on kitchen towels to soak up any excess grease and cool down.

8

Take the potatoes out of the oven and let them rest for 5 minutes | Cut the dairy free cheese into thin slices | Carefully push the slices of bacon and cheese into the slits cut into the potatoes | Put a sheet of tin foil over the top of the pan and put the pan back in the oven for a further minutes.

9

Place the ranch ingredients in a liquidiser and blitz until smooth, and the oil has started to emulsify and become creamy | Pour the liquid into a pan on a stove and warm for a couple of minutes, until it thickens to a creamy consistency.

10

Take the potatoes out of the oven, remove the tin foil, plate up the potatoes, sprinkle with chives and serve immediately with a side salad.

Recipe by Bosh.Tv

Ingredients

Ingredients
For the "bacon":
 450 g firm smoked tofu
 25 g cornflour
 2 tbsp smoked paprika
 1 tsp garlic powder
 1 tsp smoked salt (or normal salt)
 2 tbsp maple syrup + more for glazing
 2 tbsp soy sauce
For the potatoes:
 4 large white potatoes
 olive oil for brushing
 salt and pepper to season
 200 g dairy free cheese
For the ranch sauce:
 ½ cup sliced raw almonds
 ½ cup unsweetened almond or soy milk
 1 tbsp coconut oil
 1 ½ tbsp lemon juice
 2 tbsp nutritional yeast flakes
 ½ tsp ground mustard
 ¼ tsp turmeric powder
 ¼ tsp sea salt
 ¼ tsp white pepper
To serve:
 side salad
 chives

Directions

Instructions
1

You will need.. Tofu press | Preheat the oven to 180*C | Ovenproof deep frying pan | 2 wooden spoons.

2

Press the tofu in a tofu press for a minimum of 30 mins so it’s well firmed up and any excess water has been removed.

3

Place one of the potatoes on a chopping board and lay a wooden spoon on either side (these will provide a stopping point for the knife and make sure you don’t cut right through the potatoes) | Take a sharp knife and carefully cut very thin slices all the way along the potato, stopping when the knife hits the spoon handles | Repeat until the potatoes have been cut all the way down.

4

Put the prepared potatoes in a deep ovenproof frying pan | Place a knob of dairy free Flora on top of each of the potatoes and sprinkle with salt and pepper | Put the frying pan in the oven and bake for 30 minutes.

5

Cut the tofu into thin slices, around 1cm wide and 3mm thick.

6

Pour the cornflour, smoked paprika, garlic powder and salt into the mixing bowl and stir them together with a fork | Roll the slices of tofu in the dry mix and put the slices on a plate | Drizzle the maple syrup and soy sauce over the prepared tofu slices and set the plate to one side.

7

Heat 3 tbsp dairy free Flora in the frying pan over medium-high heat until hot | Lay the slices of tofu in the Flora, then quickly add 1 tablespoon of red wine and Β½ a tablespoon of maple syrup | Toss the tofu in the liquid and fry until the liquid has evaporated and the tofu is well covered | Sprinkle a good helping of salt over the tofu | Use a spatula to carefully turn the tofu slices over and sprinkle more salt on the other side | Fry until both sides are nice and browned | You may need to rinse the pan out before starting the second batch, in case there is any maple syrup left that starts to burn | Put the bacon on kitchen towels to soak up any excess grease and cool down.

8

Take the potatoes out of the oven and let them rest for 5 minutes | Cut the dairy free cheese into thin slices | Carefully push the slices of bacon and cheese into the slits cut into the potatoes | Put a sheet of tin foil over the top of the pan and put the pan back in the oven for a further minutes.

9

Place the ranch ingredients in a liquidiser and blitz until smooth, and the oil has started to emulsify and become creamy | Pour the liquid into a pan on a stove and warm for a couple of minutes, until it thickens to a creamy consistency.

10

Take the potatoes out of the oven, remove the tin foil, plate up the potatoes, sprinkle with chives and serve immediately with a side salad.

πŸ” “BACON CHEESEBURGER” HASSELBACK POTATOES