Vegan Za'atar Smashed Roasties with Whipped Harissa Tofu BOSHTV

Za'atar Smashed Roasties with Whipped Harissa Tofu

  • Super simple
  • 1:45 h
  • 21 ingredients

Everyone is making smashed potatoes at the moment - so we wanted to get in on the act and create something unique. We've decided to dust ours with Za'atar, a delightful Middle Eastern spice mix, and then let them rest of a creamy bed of whipped harissa tofu. Think whipped feta, but plant-based. This bad boy would make a wonderful side dish at any BBQ or dinner party, and we can't wait for you to try it out.

Serves: 4

Ingredients

For the fried shallots

  • 250g banana shallots
  • 500ml flavourless oil

For the whipped tofu

  • 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

For the za’atar roast potatoes

  • 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

To serve

  • handful of fresh coriander

Before you start

Oven preheated to 190˚C, fan setting | Baking tray lined with baking paper | Powerful blender | Saucepan | Kitchen roll | Kitchen spider or slotted spoon

Step 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!

Ingredients

  • 250g banana shallots
  • 500ml flavourless oil

Step 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

Ingredients

  • 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

Step 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.

Ingredients

  • 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

Step 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.

Ingredients

  • handful of fresh coriander