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Garlic butter smashed potatoes with whipped tofu

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian

By Max La Manna
From Saturday Kitchen

Ingredients

  • 30 new potatoes
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp vegan butter, softened
  • generous pinch salt
  • ¼ tsp cracked black pepper
  • 2 garlic cloves, crushed

For the pickled red onion

  • ½ red onion, thinly sliced
  • 2 tbsp white wine vinegar
  • 1 tbsp granulated sugar
  • generous pinch salt

For the whipped tofu

  • 300g/10½oz silken tofu
  • 1 tbsp white miso
  • 1 lemon, zest and juice
  • 1 small red chilli

Method

  1. Bring a large pan of salted water to the boil, add the potatoes and cook for 8–10 minutes, until they are just soft enough that you can poke a fork into them, then drain.

  2. To make the quick pickle, place the onion in a bowl, sprinkle over the vinegar, sugar and salt and mix well to combine.

  3. Preheat the oven to 200C/180C Fan/Gas 6.

  4. To make the whipped tofu, blend the silken tofu, white miso, lemon juice and chilli together in a food processor until smooth and creamy.

  5. To make the smashed potatoes, toss the cooked potatoes in a large mixing bowl with the oil, vegan butter, salt and pepper.

  6. Using a slotted spoon, transfer the potatoes to a baking tray and gently press down on each with the base of an empty jam jar until the skin breaks. Mix the garlic into the oil and butter left in the mixing bowl and pour over each potato. Bake for 15-20 minutes or until golden and the edges are crispy.

  7. Spread the whipped tofu on the base of a serving plate, add the smashed potatoes and top with the pickled red onion, lemon zest and fresh herbs.

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