Steps

1. Peel and remove sprouts from 2 small potatoes (approx. 150g).
   🕒 00:37
2. Cut the potatoes into about 4 pieces each for faster cooking.
   🕒 00:48
3. Place the potatoes in a microwave-safe container, cover with plastic wrap, and heat in a 600W microwave for 4 minutes.
   🕒 00:51
4. Mash the softened potatoes with a fork or masher.
   🕒 01:00
5. Add 1/2 block of firm tofu (approx. 150g) (no need to drain) to the mashed potatoes and mix while mashing the tofu.
   🕒 01:11
6. Strain the mixture through a sieve. If you have a food processor, you can also combine the ingredients in it.
   🕒 01:24
7. Add 4 tbsp of hot cake mix, 2 tbsp of grated cheese, and 2/3 tsp of coarse black pepper to the strained dough and mix. (Key Tip: If using silken tofu, it has more moisture, so adjust the amount of hot cake mix accordingly.)
   🕒 01:40
8. Add a little dried parsley and mix everything evenly.
   🕒 02:04
9. Preheat your oven to 200°C (400°F).
   🕒 02:14
10. Take the dough, shape it into about 10 flat rounds, and arrange them on a baking sheet.
    🕒 02:16
11. Lightly brush the surface of the shaped dough with a little vegetable oil.
    🕒 02:40
12. Bake in the preheated oven for 20-25 minutes, or until the surface is lightly browned. (Key Tip: If you don't have an oven, you can also bake these in a toaster. Watch carefully to prevent burning.)
    🕒 02:51
13. Be careful of burns when taking them out of the oven. Enjoy while warm. (Key Tip: The texture softens as they cool, so reheating them in the microwave for about 20 seconds will bring back their chewiness. Store leftovers in the refrigerator and reheat if they become firm the next day.)
    🕒 03:26