Potato sandwiches: A delightful twist on Mexican classics

Potato sandwiches look a bit like popular tacos. Their filling also references Mexican cuisine, but you'll find tofu instead of ground meat. Suppose you've frowned upon tofu until now. In that case, this recipe will change your approach and make you realise that tofu can be enjoyable, especially when accompanied by potatoes, beloved by many in the UK.

This is a fantastic option for those seeking vegetarian alternatives to traditional Mexican dishes or those who love experimenting in the kitchen. A delicious, refreshing guacamole made from a blend of avocado, red onion, and tomato pairs perfectly with delicate, aromatic, Mexican-style tofu.

The whole dish is in a "sandwich" made from potatoes and cheese. It looks appetising and tastes so good that you'll return to this recipe repeatedly.

Ingredients:

Guacamole:

        
• 1 avocado,
• ½ red onion,
• ½ tomato,
• 1 lime,
• ½ teaspoon salt.

Tofu:

        
• 170g tofu,
• 3 tablespoons soy sauce,
• 1 teaspoon sweet paprika,
• ½ teaspoon dried garlic,
• 1 teaspoon dried oregano.

Other ingredients:

      
• 2 large potatoes,
• 4 tablespoons vegetable oil,
• 1 teaspoon salt,
• 200g shredded Cheddar cheese.

Additional toppings:

    
• garlic sauce,
• corn,
• parsley.

Instructions:

Step 1. Cut the avocado in half, remove the pit, and scoop the green flesh into a bowl, mashing it with a fork. Add chopped red onion, diced tomato (without seeds), and squeeze in the lime juice. Mix and season with salt.

Step 2. Break up the tofu and toss it in a pan with heated oil. Add soy sauce, sweet paprika, dried garlic, and oregano, and sauté until browned.

Step 3. Grate the potatoes with a mandoline or slice them thinly. Arrange the slices on a baking sheet so they overlap, forming four bases for the sandwiches. Drizzle with oil, sprinkle with salt and pepper, and place in an oven preheated to 200°C for 10 minutes.

Step 4. After this time, carefully remove the baking sheet and sprinkle the potatoes with shredded cheese. Return to the oven for an additional 5 minutes.

Step 5. On one half of the potato base, spread the guacamole and drizzle with garlic sauce. Top with sautéed tofu, corn, and chopped parsley. Assemble the sandwich. Enjoy!