Why I Always Keep Boiled Potatoes in My Fridge

Greek Style Tofu with Lemon Garlic Potatoes and Curried Carrot and Lentil Potato Bake Click/press on more for the recipes. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Meal-Prep Boiled Potatoes (Base for Both Recipes) Serves 2–3 Ingredients 1.5kg potatoes (skin on), cut into medium chunks Salt (for boiling water) Method Add potatoes to a large pot of cold salted water. Bring to a boil and cook for 10–15 minutes until just tender (not falling apart). Drain well and let steam dry for a few minutes. Spread onto a tray and cool completely in the fridge. Dish 1: Greek Style Tofu with Lemon Garlic Potatoes & Harissa Hummus Serves 2–3 Ingredients Greek Lemon Potatoes Half of the cooked potatoes 60ml extra virgin olive oil (¼ cup) 3–5 garlic cloves, thinly sliced or minced 1 tbsp dried Greek oregano 120ml vegan chicken stock or vegetable stock (½ cup) Juice of 1 lemon (about 40ml / 3 tbsp) Zest of ½ lemon Greek Yoghurt Tofu 300g extra-firm tofu, pressed and torn into bite sized chunks (about 2 cups) 150g thick soy or coconut yoghurt (⅔ cup) 2 garlic cloves, grated 1 tsp oregano ¼ tsp dried mint 1 tbsp lemon juice 1 tsp lemon zest 1 tbsp olive oil Harissa hummus 100g plain hummus 1 tsp harissa paste ½ tsp ground cumin To Finish Kalamata olives Fresh mint + parsley Olive oil drizzle Method: Make the Greek yoghurt tofu. Add the yoghurt, garlic, oregano, mint, lemon juice, lemon zest, olive oil, pepper and a good pinch of salt to a bowl and mix well. Fold through the torn tofu until fully coated. Marinate for at least 30 minutes or overnight in the fridge for the best flavour. Preheat the oven to 200°C fan (220°C conventional). In a bowl or jug, whisk together the olive oil, garlic, oregano, stock, lemon juice and lemon zest. Season well with salt and black pepper. Add the potatoes to a roasting tray and pour over the lemon oregano mixture. Toss well to coat, then roast for 25–35 minutes, turning once or twice, until golden around the edges and slightly crisp. Spread the tofu onto a lined baking tray and grill for 10–15 minutes until lightly charred around the edges. In a small bowl, mix together the hummus, harissa paste and cumin. To serve, spread the harissa hummus onto plates or bowls. Spoon over the lemon garlic potatoes, then add the grilled tofu. Finish with Kalamata olives, fresh mint and parsley, plus an extra drizzle of olive oil. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- TIMELINE 0:00 Intro 1:38 Potato Meal-Prep 3:48: Greek Style Tofu with Lemon Garlic Potatoes & Harissa Hummus 10:00 Curried Carrot and Lentil Potato Bake ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.