CRISPY POTATOES - SALAM VEGAN STYLE
2
1,5 Std.
| Ingredients | Number |
|---|---|
| potatoes | 8-10 (medium-sized) |
| Smoked tofu | 175 g |
| soy sauce | 1 tbsp |
| cornstarch | 3 tbsp |
| zaatar | 2 tbsp |
| yellow peppers | ½ |
| cucumber | ⅓ |
| parsley (flat-leaf) | 1 handful |
| unsweetened soy yogurt | 300 g |
| tahini | 1 tbsp |
| lemon | ½ |
| garlic | 1 clove |
| salt & pepper | to taste |
| olive oil | |
| Topping: | |
| sumach | |
| parsley (flat-leaf) |
"Kitchen happiness from the gut – with crunch, creaminess & character"
Sometimes the best inspiration comes out of nowhere. I didn’t have a plan — just a craving for something hearty. So I looked around my kitchen and worked with what I had. That’s how this dish came to life: crispy potatoes on the outside, a creamy yogurt-tahini sauce, roasted smoked tofu, and fresh, crunchy veggies. A play of textures and flavors that’s surprisingly easy to whip up – with ingredients you likely already have at home.
This dish is all about contrast: crisp meets creamy, smoky meets fresh, savory meets tangy. And it all comes together so perfectly, you’ll barely believe how little effort it took. That’s what I love about cooking on the fly – it reminds me that creativity often shows up when we let go.
PERSONAL RECOMMENDATION
Feel free to get creative with this recipe. Craving more heat? Just sprinkle in some chili flakes. Or swap out the veggies for whatever’s in season. That way, the dish stays fresh, fun, and full of surprises.
PREPARATION
- Boil the potatoes: Preheat the oven to 200°C. Cook the potatoes in salted water until tender, about 15 minutes.
- Make the za'atar oil: Mix the za'atar with 4 tbsp of olive oil.
- Smash the potatoes: Drain the potatoes and place them on a baking sheet lined with parchment paper. Gently smash each one with a glass. Season with olive oil, salt, and pepper, and bake at 190°C for 40–45 minutes. Flip the potatoes halfway through, brush the other side with olive oil, and season again with salt and pepper.
- Marinate the tofu: Crumble the smoked tofu into small pieces using your hands. Place it in a sealable container, add soy sauce and cornstarch, and shake well. Let it marinate for 10 minutes.
- Fry the tofu: Heat some oil in a pan and fry the tofu until golden brown.
- Mix the yogurt tahini sauce: Combine soy yogurt with tahini, garlic, lemon juice, salt, and parsley.
- Assemble: Spoon the yogurt sauce onto your plates, carefully place the potatoes on top, add more sauce, and sprinkle with za’atar. Add the diced bell pepper, cucumber, and the fried tofu.
- Finally: Garnish with sumac, parsley, and a drizzle of olive oil.