I cook almost everyday and I love to be able to make a dish one day and find a great way to use leftovers. Yesterday I made a potato hash with spicy tofu. This is so easy and those who are not familiar with tofu will probably not be able to identify what the ingredient is except delicious.
A few days ago I made Low Fat Vegetarian Tamale Pie. Tamales are usually high fat and most definitely prep intensive. But I love the taste and fragrance of a tamale. Tamales are steamed which gives the masa (dough) a totally yummy difference to corn meal. This is a very easy version. I will walk you through it with pictures. It is delicious! And it does taste like a tamale.
I served the hash with a salad and a roasted corn, black beans, green pepper, onion mix from the frozen foods department that I purchased from Sam’s. I took the vegetable leftovers and combined it with the hash recipe. This is the filling of the low fat tamale pie. You can add any filling to the tamale pie. The trick is knowing how to make a low fat masa. I’ll show you how:
Easy Latin Inspired Spicy Potato, Onion, Tofu Hash
A bit of Olive Oil
3 or 4 medium potatoes, scrubbed and chopped into about 1/2”
1 medium onion
1 Tub of Extra Firm Organic Tofu
1 teaspoon of your favorite Mexican Style Seasoning or more according to taste
Extra cayenne powder if desired.
Serve with roasted corn, black bean vegetable from the frozen foods department
1. Slice tofu in half long-wise. Place on paper towels and press excess liquid. Sprinkle with spices and let set while you do the other preparations.
2. Wash and chopped potatoes. In a large skillet cook potatoes in oil about 10 – 15 minutes
3. Add chopped onion and cook.
4. Chop tofu in tiny pieces. Add to pot and using a spatula, hash into smaller pieces.
5. Slightly try to brown hash on one side and flip slightly browning on the other side. Taste and add more spice if desired.
Low Fat Vegetarian Tamale Pie
The ingredients for the masa are simple
The masa or dough is mixed up in a food processor. Half is patted down into a 10” Glass Pie Plate. The filling is added. A bit of cheese grated on top and the rest of the masa is patted onto the top.
filling with shredded cheese on top
The pie is covered with foil and placed in a roaster. Boiling water is poured up to 1/2 of pie plate. Bake for 1 hour at 400 degrees. This method provides the steam cooking that in tamales is accomplished by corn husks.
Low Fat Tamale Pie
1 1/2 cup Masa Harina
1 cup broth (I hydrated 1/2 of a cube of organic dry chicken broth)
1/2 teaspoon chili powder (I used ground ancho chile) and a bit of cayenne pepper
1 teaspoon baking powder
1/4 cup organic shortening or you can freeze 1/4 olive oil and use it instead
grated cheese of your choice.
Preheat oven to 400 degrees. Grease glass dish
1. Mix chili powder and cayenne with broth.
2. Add Masa Harina to a food processor. Slowly add broth-chili liquid and mix well.
3. Add baking powder and shortening. The masa will be like a wet stiff batter.
4. Immediately (masa will dry out if not covered) pat masa down into greased deep glass 10” pie plate. Add filling and top with cheese and the rest of the masa. Cover tightly with foil.
5. Place covered dish into a large roaster. Pour boiling water along sides of dish. Bake for 1 hour 400 degree.