Vegan Swiss Rösti with smoked tofu Speck (bacon)
Upgrade your breakfast or brunch with this vibrant and nourishing Vegan Rösti with smoked tofu Speck (bacon) - a plant-based twist on the classic Swiss dish.
Equipment
- 1 Food processor
Ingredients
- 100 g Smoked Tofu
- 600 g Cooked and peeled potatoes Charlotte or Amandine type (15 to 20 potatoes depending on how big they are)
- 1 tablespoon Nutritional yeast
- ½ teaspoon Salt
- ½ tsp Black pepper
- 20 g Vegan butter
Instructions
Boiling the potatoes
- In a large pan bring two litters of water to a boil
- When the water is boiling add the potatoes. I recommend using Charlotte or Amandine potatoes type. Or just look for Raclette potatoes if type is not specified.
- Boil the potatoes for 8 minutes. The potatoes should not be entirely cooked. When you try them with a fork this should not enter very easy
- Drain the potatoes using a colander and then let these cool down
- Store the potatoes in the fridge overnight (do not skip this step).
Prepare the smoked tofu
- Unpack the tofu and press to remove extra liquid
- Shred the tofu using Slicer/shredder disc of the food processor. Alternatively you can use a box grater. In both cases I recommend using the large holes side
- Add the shredded tofu to a non stick pan and lightly roast it to eliminate extra moisture till slightly golden but not entirely cooked
Preparing the Rösti the next day
- Peel the potatoes with a vegetable peeler
- Grate the potatoes using the Slicer/shredder disc of the food processor. Alternatively you can use a box grater. In both cases I recommend using the large holes side
- Mix shredded potatoes and smoked tofu together with rest of the spices: salt, black pepper and nutritional yeast evenly spread till well combined. I like to use a sheet of parchment paper for this step to make sure are well combined.
- Heat a non stick pan on the stove and add 10g of the vegan butter
- When completed melted and start to sizzle add the mixture of tofu, potatoes and spices in
- Press into a flattish cake shape with a spatula, then leave to cook undisturbed over low to medium heat for approx. 14 minutes
- Lay a flat plate upside-down over the frying pan and flip the rösti over onto the plate
- Add a the remaining 10g of butter to the pan and slide the rösti back in
- Finish cooking the underside for another 12 minutes
- Enjoy it as main dish with a green salad or as a side
Notes
I recommend using Charlotte or Amandine potatoes type. Or just look for Raclette potatoes if type is not specified.
I know many recipes on the internet say the type of potatoes does not matter but I got this tip from a Swiss chef so just trust me on this one.
Store the potatoes in the fridge overnight (do not skip this step).
Allowing the potatoes to cool helps them firm up, preventing them from breaking apart when you mix them with other ingredients and helps with flavor absorption from the spices and smoked tofu.
Nutrition
Calories: 362kcalCarbohydrates: 56gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 675mgPotassium: 1356mgFiber: 8gSugar: 2gVitamin A: 12IUVitamin C: 59mgCalcium: 104mgIron: 3mg
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