aji de gallina (tofu)
3-4 medium potatoes (any variety)
1/2 cup vegetable oil
3-4 cloves garlic, crushed and minced
1 medium red onion, diced
3 tablespoons aji amarillo (crushed yellow chile)
4 slices white bread, crusts removed and bread soaked in water, then wrung dry
1 cup vegetable broth
mushroom, optional, cut into thin strips
crushed green chile, to taste
14 ounces firm tofu, drained and cut into thin strips
1/4 cup walnuts, minced
2-3 tablespoons vegan parmesano cheese (optional)
lettuce or baby spinach (used as bed)
salt and pepper, to taste
olives, sliced for garnish
1. Boil potatoes until you are able to stab through the potato with ease. Cool and skin. While waiting for potatoes to cook, in large skillet, add oil, onions and garlic. Bring to simmer and heat until onions are somewhat clear. Add chiles (check photo for good yellow chile brand; this ingredient is key to get proper taste of dish). Add salt and pepper.
2. Stir and let cook until onions are tender. Add bread slices to pan. Stir and let cook until oil begins to rise to top. Add vegetable broth. Let fluid in mixture reduce. Add tofu to mixture, and mushrooms, if using.
3. Incorporate walnuts and cheese into the mix. Add salt and pepper to taste. If consistency is too dry you can always add more broth or water. On a plate, place green leaf lettuce or spinach. Slice potatoes into flats, lay on top of bed of green. Add tofu mixture to top. Adorn with olives.
Eat. Be happy.
Source of recipe: This is a vegan take on a traditional Peruvian recipe I grew up on. The original recipe requires chicken (gallina).