Za'atar Smashed Roasties with Whipped Harissa Tofu

Za'atar Smashed Roasties with Whipped Harissa Tofu

Honestly, this one has become a bit of a showstopper in our kitchen and we can't stop making it. You get these gloriously crispy, za'atar-spiced smashed potatoes paired with the most silky, fiery whipped harissa tofu underneath, and the combination is just unreal. The crispy shallots on top add this extra little crunch that takes the whole thing to another level. It's the kind of side dish that ends up stealing the whole table's attention, and we are absolutely fine with that. If you've got people coming over this weekend, make this and watch it disappear.

Cook: 105 min
Serves 4

Before You Start

  • Blender
  • Large baking tray lined with baking paper
  • Baking tray lined with kitchen roll
  • Saucepan
  • Kitchen spider or metallic sieve/colander
  • Glass (for crushing potatoes)

Ingredients

  • 250g banana shallots
  • 500ml flavourless oil
  • 280g firm tofu, including the liquid
  • 4 tbsp plant-based mayonnaise
  • 1 lemon
  • 1 tsp Dijon mustard
  • 3 tbsp harissa paste
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 1 tsp red wine vinegar
  • 1 tsp flavourless oil
  • ½ tsp salt
  • 750g baby new potatoes
  • 4 tbsp reserved shallot frying or extra virgin olive oil
  • 1 tsp sea salt
  • 1 lemon zest
  • 2 tsp nigella seeds
  • 15g fresh thyme
  • salt and pepper to taste
  • large handful sesame seeds
  • 2 spring onions
  • 1 tsp za'atar
  • Drizzle of red wine vinegar
  • handful of fresh coriander

Method

1

For the crispy shallots

  • Peel and slice the shallots around 2-4mm thick (avoid going too thin), and add to a saucepan with the cold oil.
  • Bring the oil up to boil, then reduce the heat to simmer for half an hour until the shallots are golden and crispy.
  • Strain out the shallots with a kitchen spider if you have, otherwise a metallic sieve or colander | Drain onto a baking tray lined with kitchen roll and set aside.
  • Reserve the shallot cooking oil to roast the potatoes, and add the rest to a jar once cool - it can be used in place of your normal cooking oil whenever you need a quick flavour boost!
2

Make the whipped tofu

  • Tear the tofu into large chunks and add to a blender with the juice of the lemon and the remaining ingredients.
  • Blitz until completely smooth, adding more water or some flavourless oil as needed to loosen the mix to a spreadable consistency.
  • Adjust seasoning to taste
3

Make the za’atar potatoes

  • Boil the new potatoes for 20 minutes until soft in salted water.
  • Pick and chop the thyme leaves, and finely slice the spring onions.
  • Drain and pat the potatoes dry, then lightly crush with a glass on a baking tray lined with baking paper.
  • Drizzle the crushed potatoes with the reserved shallot or olive oil, lemon zest, nigella seeds, chopped fresh thyme, salt and pepper, and toss to coat.
  • Roast for 30 minutes, then scatter over the raw sesame seeds.
  • Cook for a further 10 minutes until golden and crispy.
  • Sprinkle over the za’atar, sliced spring onions, red wine vinegar and fresh coriander, 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 za’atar.

Tips & Variations

  • Don't rush the shallots: We know half an hour feels like a long time but starting them in cold oil is what gets you that even, golden crispiness. Rushing the heat will just burn them.
  • Press your tofu well: The drier the tofu before you whip it, the smoother and creamier the result. We usually press ours for at least 20 minutes wrapped in a clean tea towel.
  • Za'atar quantity: If you love big herby flavour, be generous with the za'atar on the potatoes. It blooms beautifully in the oven and we always end up wishing we'd added more.

Why This Works

The real trick here is cooking the shallots low and slow from cold oil, which draws out all their sweetness and gives you that deep golden crispiness without burning them. We also use the leftover shallot oil to roast the potatoes, which is a total game changer because it's already packed with flavour. And whipping the tofu transforms it into something genuinely luxurious, trust us on this one, it tastes nothing like plain tofu.