Name: Za'atar Smashed Roasties with Whipped Harissa Tofu
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 250 g banana shallot; 500 ml oil; 280 g firm tofu (including the liquid); 4 tbsp vegan mayonnaise; 1 null lemon; 1 tsp dijon mustard; 3 tbsp harissa paste; 0.5 tsp cayenne pepper; 0.5 tsp smoked paprika; 1 tsp red wine vinegar; 1 tsp oil; 0.5 tsp salt; 750 g baby potatoes; 4 tbsp shallot oil (reserved from frying shallots or extra virgin olive oil); 1 tsp sea salt; 1 null lemon zest; 2 tsp nigella seeds; 15 g fresh thyme; null to_taste salt; null to_taste black pepper ground; 1 handful sesame seeds; 2 null spring onions; 1 tsp zaatar; null drizzle red wine vinegar; 1 handful fresh coriander

Instructions

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1

For the crispy shallots: Peel and slice the banana shallot (250 g)s around 2-4mm thick. Add them to a saucepan with oil (500 ml). Bring the oil to a boil, then reduce the heat to simmer for minutes (30) until the shallots are golden and crispy. Strain out the shallots and drain onto a baking tray lined with kitchen roll. Reserve the shallot oil (4 tbsp) for the potatoes, and store the rest once cool.
2

Make the whipped tofu: Tear the firm tofu (280 g) into large chunks. Add it to a blender with the juice of lemon (1) and the remaining ingredients: vegan mayonnaise (4 tbsp), dijon mustard (1 tsp), harissa paste (3 tbsp), cayenne pepper (0.5 tsp), smoked paprika (0.5 tsp), red wine vinegar (1 tsp), oil (1 tsp), and salt (0.5 tsp). Blitz until completely smooth, adding more water or oil as needed to reach a spreadable consistency. Adjust seasoning to taste.
3

Make the za'atar potatoes: Boil the baby potatoes (750 g) for minutes (20) until soft in salted water. Pick and chop the fresh thyme (15 g) leaves, and finely slice the onions (2 spring). Drain and pat the potatoes dry, then lightly crush them with a glass on a baking tray lined with baking paper. Drizzle the crushed potatoes with the shallot oil (4 tbsp), zest (1 lemon), nigella seeds (2 tsp), chopped [fresh thyme], [salt to taste] and [black pepper ground to taste]. Toss to coat. Roast for minutes (30), then scatter over the sesame seeds (1 handful). Cook for a further minutes (10) until golden and crispy. Sprinkle over the zaatar (1 tsp), sliced [spring onions], a [drizzle of red wine vinegar] and the fresh coriander (1 handful), and toss to coat.
4

Time to serve: Spread the whipped tofu out on a large round serving platter. Top with the potatoes, crispy shallots, more [fresh coriander] and [zaatar].