Sunday, 13 July 2014

Cooking with Dr. Mom: Vegan Mofongo (Puerto Rican mashed plantains)

Another installment of Cooking with Dr. Mom!


I had not heard of Mofongo before Shaun's trip to Puerto Rico but wanted to try it after hearing how much he enjoyed it.  I made a few tweaks to a recipe for a low fat vegan version of Mofongo by Eddie McNamara that I found on the website  This was different and delicious.  Unfortunately the photo does not do the dish justice.  Perhaps a few sprigs of parsley garnish would make a prettier presentation.

Plantains are now easy to find in the local grocery store. Typically stored beside the bananas. For this recipe you want to use ripe plantains ( the skin should be completely black). If you can't find smoked tofu then I suggest substituting plain firm tofu and using smoked paprika in the recipe.

The garlic and plantains roasting in the oven

This is one brand of smoked tofu which we like.

Mmmm... roasted smoked tofu with paprika.

Vegan Puerto Rican Mofongo
3-4 ripe plantains.  Peeled and cut into 1/2" chunks
6 cloves garlic
2 tbsp olive oil, divided
1 package smoke firm tofu (8 oz)
1 tsp chili powder (or to suit your "heat" preference)
2 tsp paprika
3 limes
2 tbsp sweet onion, finely chopped
2-3 tomatoes diced
2 tbsp fresh cilantro, chopped

Preheat oven to 400F

Toss the plantain chunks and whole garlic cloves with 1 tbsp olive oil.  Spread out on a parchment lined cookie sheet. Bake in oven for 15-20min then flip the garlic and plantain over to brown the other side. Bake for another 15-20 min until the plantain is nicely browned and caramelized on both sides and the inside is soft.

While the plantain is roasting, cut the tofu into 1/2" cubes.  Toss with chili powder and paprika then fry in nonstick fry pan in 1 tbsp oil until all the sides are crispy and browned, about 15min.

Make the salsa by juicing 2 limes and tossing with diced tomatoes, onion and cilantro.

When the plantains and tofu are cooked, put the roasted garlic in the food processor with the juise of 1 lime and pulse until completely puréed.  Add the roasted plantain and pulse until just mashed (about 3 sec). Toss in half the tofu cubes and pulse until just incorporated into the mashed plantain.  The goal is to have a plantain mash that still has some soft chunks of plantain and small chunks of crispy tofu scattered through the textured mash.

Place a large mound of plantain mash on a plate with a generous serving of fresh salsa and a spoonful of the fried tofu cubes on the side.  Garnish with a lime wedge.

Delicious served with beer!

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