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slice Potatoes into thin strips, cover in water, add bay leaf and salt and boil until tender. Drain and set aside.
Squeeze the tofu really well until crumbly, combine with cooked potatoes and mash until well mixed
Add corn flour and spices and mix until incorporated
cook in olive oil until golden brown
Feel free to change the filling - mushrooms, spinach, cabbage, or your favorite plant-based cheese all work beautifully here.