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