A mash of potatoes, baked tofu, and peas, seasoned with ginger, tumeric, cumin, coriander, and chilies.
Packs nicely for a winter snowshoe (or work).
2 pounds yukon gold potatoes, washed and chopped
1 batch baked tofu, cut in squares
1 cup frozen peas, thawed (my peas had grated carrots mixed in)
2 tablespoons canola oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, washed and chopped
1 teaspoon grated ginger
2 serrano chilies, washed, seeded, and minced
1 teaspoon tumeric
1/8 teaspoon cayenne
1 and 1/2 teaspoons coriander
1 teaspoon salt
1/2 cup water
Bring a large pot of salted water to boil. Cook the potatoes for 20 minutes, or until tender. Drain, mash, and set aside.
Heat the oil and mustard seeds in a large covered skillet over medium heat, until the mustard seeds pop.
After the mustard seeds have popped, remove the lid, stir in the cumin seed and onion, and cook (stirring occasionally) until the onion is soft.
Add the ginger and chilies, and cook two minutes (stirring occasionally).
Add the tumeric, cayenne, coriander, and salt, and cook one more minute.
Add the mashed potatoes and stir until blended with the spices. Pour in 1/2 cup of water, and mix until the potatoes have a fluffy texture. (Add more water as needed.)
Mix in the baked tofu and peas, and cook over medium-low heat until heated through.