Latkes with Blueberry Preserves & Apple Chutney and Tofu Scramble

Prep Time: 30 minutes, Cook Time: 45 minutes, Total Time: 2 hours 15 minutes, Servings: 4

Ingredients:

• 1/4 cup Blueberry Preserves

• 1/4 cup Apple Chutney

Potato Pancakes:

• 1-1/2 pounds russet potatoes peeled

• 1/4 cup finely chopped shallots

• 2 large eggs, lightly beaten

• 2 tablespoons flour (or more) or matzo meal (during Passover)

• 1 1/2 teaspoons salt and freshly ground black pepper

• Vegetable oil for frying

Tofu Scramble:

• 1-2 tablespoons olive oil

• 1 medium onion chopped

• 2 cloves garlic minced

• 1/2 red bell pepper chopped

• 1/2 green bell pepper chopped

• 1 lb. tofu drained

• 3/4 teaspoon garlic powder

• 1/4 teaspoon smoked paprika

• 1/2 teaspoon thyme

• 1/2 teaspoon sage

• 1/2 teaspoon oregano

• 2 tablespoons nutritional yeast

• 1/4-1/2 teaspoon turmeric

• 1 pinch kala namak (black salt), optional

• Juice of 1/2 a lemon

• Salt and freshly ground pepper to taste

Instructions

For the potato pancakes:

1. In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set the sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off the liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

2. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt, and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

3. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium-high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; the latkes should be golden and crisp on both sides. Eat right away or keep warm in the oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

For the tofu scramble:

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

2. Add the onions and cook for 3-4 minutes, until they start to brown.

3. Add garlic and bell pepper, stirring frequently, until tender.

4. Squeeze the water out of the tofu with a clean towel or paper towels.

5. Push the vegetables to the sides of the skillet to clear a space in the center of the pan.

6. Add the remaining olive oil, then crumble the tofu into the pan, keeping some large chunks.

7. Add garlic powder, smoked paprika, thyme, sage, oregano, nutritional yeast, turmeric, and black salt, if using.

8. Stir fry the tofu for 8-10 minutes, mixing the herbs and spices into the tofu as you go, gradually mixing the vegetables and tofu together.

9. Once the herbs and spices are completely mixed into the tofu, and the scramble starts to develop a crispy edge, add the lemon juice to deglaze the pan.

10. Taste and adjust seasonings, then add salt and pepper to taste. Serve alongside the potato pancakes.

Assemble:

Mix the Blueberry Preserves with the Apple Chutney. Sandwich with the potato pancakes and tofu scramble.

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