Vegan yam Causa with tofu, chard, and roasted pepper
Author: 
Recipe type: appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 large organic yellow potatoes
  • 1 large yam
  • 1-2 lemons
  • Salt to taste
  • 1 teaspoon aji amarillo paste, or to taste
  • ½ package extra firm, non-GMO tofu, in very small cubes.
  • 2 large chard leaves
  • ½ onion, chopped
  • 1 garlic clove, chopped
  • Pepper to taste
  • Olive oil
  • 1 red bell pepper
  • Sprouts to garnish (we used kale microgreens)
Instructions
  1. Wash and peel the potatoes and yam, cut in slices or chunks, and steam or boil until very soft.
  2. In a bowl, mash the potatoes and yams. Add lemon, chili paste, and salt to taste. Keep mashing until you get a smooth paste.
  3. Separate the chard stems from the leaves. Chop both, separately.
  4. Heat some oil in a large frying pan over medium heat. Saute the onion, garlic, and chard stems, stirring constantly, for about 5 minutes. Add the leaves and tofu, and saute for an extra 2 minutes.
  5. Season with salt and pepper.
  6. Cook the pepper under the broiler for a few minutes, turning every couple of minutes, until it's all black. Transfer to a bowl, and cover with a plate. After 10 minutes, peel, and slice thinly.
  7. Oil 4 small individual ramekins, or a large one. Make a layer of potato, pressing with a spoon to make it flat. Add a layer of tofu and chard, then another layer of potato, a layer of pepper, and a final layer of potato.
  8. Pass a think knife through the edge of the ramekin, put a plate on top, and turn up side down. Gently, remove the ramekin by pulling up.
  9. Garnish with fresh sprouts.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-how-to-make-a-vegan-causa/