Potato sandwiches with guacamole: A Canadian twist on tacos

Potato sandwiches look a bit like popular tacos. Their filling also references Mexican cuisine, but instead of ground meat, you'll find tofu here. If you’ve frowned upon tofu until now, this recipe will change your approach and make you realize that tofu can definitely be likable. Especially when accompanied by potatoes, which are beloved by Canadians.

This is a great option for those looking for vegetarian alternatives to traditional Mexican dishes or those who love trying new things 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 enclosed in a “sandwich” made from potatoes and cheese. It looks appetizing and tastes so good that you’ll come back to this recipe time and again.

Ingredients:

Guacamole:

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

Tofu:

• 170 grams 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,
• 200 grams 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 and 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!