Mixed Potato and Tofu Tacos with Cherry-Ginger Compote
yields about 1 dozen tacos
14 oz extra-firm tofu, drained
1 1/2 lbs Yukon Gold Potatoes (about 2 very large)
1 lb sweet potato (about 1 very large)
3 TBSP olive oil
1/2 tsp chipotle powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp rubbed sage
salt and freshly cracked black pepper
1 lb pitted cherries, frozen or fresh
1/2-inch piece ginger, grated
1/4 cup unsweetened applesauce
1 tsp reduced-sodium tamari
soft corn tortillas, to serve
Turn the drained block of tofu on its long narrow side and slice it in half lengthwise. Place the rectangles side-by-side, wrapped in two layers of clean kitchen towel (not terry cloth), and place a dutch oven or other heavy, stable object (that can get a bit wet) on top. Set aside.
Heat oven to 400.
Meanwhile, chop both types of potato into 3/4-inch dice, then remove tofu and dice. Place potatoes, oil, chipotle powder, cumin, coriander, sage, salt (about 1/2 tsp, or to taste), and pepper to a roasting pan and toss thoroughly with your hands. Add tofu and toss gently with your hands to incorporate and coat well. Roast, tossing every 20 minutes, until tender and just beginning to brown, 70-80 minutes.
While the potatoes roast, combine the cherries, ginger, applesauce, and tamari in a small pot over medium heat. When it boils, reduce the heat a bit and let bubble until the cherries have broken down and the mixture is thickened, but still a bit saucy, about 15 minutes. Set aside.
Heat a nonstick skillet over medium heat and warm tortillas for 1 minute on each side. Serve immediately.