Smoked Tofu and Cabbage Colcannon Bowl
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Ingredients
- 800 g floury potatoes, peeled and chopped
- 300 g cabbage, roughly chopped
- 300 g smoked tofu
- 100 ml unsweetened oat cream
- 4 spring onions, sliced
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 383 kcal
- Protein
- 17.5 g
- Carbohydrate
- 38 g
- of which sugars
- 5.5 g
- Fat
- 16.6 g
- of which saturates
- 2.6 g
- Fibre
- 7.5 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the oat cream and 1 tablespoon of the olive oil.
- 2
Cook the cabbage in boiling water for 6 minutes, drain well and stir through the mash with the spring onions.
- 3
Cube the smoked tofu and fry in the remaining olive oil for 5-6 minutes until golden on all sides.
- 4
Serve the colcannon topped with the golden smoked tofu.
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