Tofu & Potato Italiano

04/03/2014 Recipes

This hearty and flavorful vegetarian meal is full of vitamins and makes for a healthy breakfast, lunch, or dinner!


  • 8 ounces cubed, marinated firm tofu
  • 1 cup cubed red, Yukon, or russet potatoes, skin on
  • ½ teaspoon ghee or olive oil
  • ¾ cup leek or onions, chopped
  • ¼ teaspoon black pepper
  • 1 pinch red chili flakes
  • 1 tablespoon Italian herbs
  • 1 tablespoon Bragg Liquid Aminos or tamari
  • 1 cup diced tomatoes


  • Heat the oven to 350 degrees and bake the marinated tofu for 20 to 30 minutes.
  • Remove from the oven, drain, and set aside.
  • Bring 2 quarts of water to boil and blanch the potatoes until al dente, about 4 minutes.
  • Drain and set aside.
  • Heat the oil in a large sauté pan over medium heat. Add leeks, spices, aminos, and bell pepper.
  • Sauté for 3 or 4 minutes. Add the drained potatoes and tomatoes.
  • Simmer for another 2 or 3 minutes until the tofu is heated through.

Nutritional Facts Per 2-cup serving

  • Calories 272
  • Total fat 7.0
  • Saturated fat 0.3
  • Carbohydrates 33.8g
  • Protein 18.3g

Serving Information

  • Serves 2
  • Prep 30m
  • Cook 20m
  • Total time 50m
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About the Author
This recipe was taken from The Chopra Center Cookbook, which is based on the ancient healing wisdom of Ayurveda. All Ayurvedic recipes focus on creating balance and supporting the body's natural state of health. To learn more about Ayurveda and achieving optimal mind-body health, explore our Perfect Health and Journey into Healing workshops.Read more