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Recipe by: Chef Joshua Ingraham
Created in partnership with Chef’s Roll and Chef Joshua Ingraham.
1 Russet Potato
1 cup firm tofu
1/2 teaspoon of dried oregano
1/2 teaspoon of garlic powder
1 teaspoon of salt
Ground black pepper, to taste
1 lemon juices
1 large (28 ounce) can of chunky tomato sauce
⅓ cup chopped Kalamata olives
⅓ cup capers
1 tablespoon Kalamata olive brine (from your jar of olives)
1 tablespoon caper brine (from your jar of capers)
3 cloves garlic, pressed or minced
¼ teaspoon red pepper flakes
1 tablespoon olive oil
½ cup chopped fresh parsley leaves, divided
Freshly ground black pepper
Salt, if necessary
Using a vegetable sheeter place the potato in the sheeter and turn out sheets of raw potato. Blanch the potatoes in salted water for 1 min to prevent from oxidizing.
Shock in ice water to stop the potatoes from overcooking.
Combine the tofu in the Vitamix with the lemon juice and seasonings and whip until soft and fluffy.
Pipe tofu filling onto the potato sheets then roll the potatoes around the tofu forming a cannelloni, cut the potato and repeat.
Combine ingredients and simmer gently.
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