| Yield: 4 servings | Time: 1 hour and 15 minutes |

Ingredients

roasted potatoes

2 pounds Yukon gold potatoes, rinsed and cut into eights, (about 3/4 inch irregular cubes)

2 tablespoons olive oil

salt and pepper to taste

spicy tomato (brava) sauce

3 tablespoons vegetable oil

5-6 Roma tomatoes, diced (or 1 14-ounce can diced tomatoes)

1 white onion, finely diced

4 cloves garlic, thinly sliced

1 tablespoon paprika

1 teaspoon chili powder

1 ½ teaspoons cayenne pepper

3 tablespoons red wine or apple cider vinegar

1 teaspoon tomato paste

1 tablespoon sugar

2 ½ cups water

garlic aioli

4 ounces firm tofu, cut into cubes

½ tablespoon Dijon mustard

½ tablespoon white wine or apple cider vinegar

½ teaspoon white sugar

3 tablespoons almond or soy milk

¼ cup vegetable oil

¼ cup olive oil

3 cloves garlic, grated

salt to taste

for serving

1 bunch parsley, finely chopped

Preparation

roasted potatoes

Line a baking pan with foil or parchment paper. Preheat the oven to 425F. In a medium-sized bowl, toss the potatoes with the oil and season with a couple pinches of salt and pepper. Spread the potatoes out onto the pan in a single layer.

Bake the potatoes for 45-50 minutes or until they are golden brown and crispy. Open the oven every 15 minutes or so to stir the potatoes around and ensure they are cooking evenly.

spicy tomato sauce

Heat the oil in a large sauté pan over high heat. Add the tomatoes and cook on high heat for five minutes, stirring occasionally. The tomatoes should be slightly charred.

Turn the heat down to medium and add the onions, garlic, paprika, chili powder, cayenne pepper, tomato paste, vinegar, and sugar to the pan. Cook for 3-4 minutes to toast spices and caramelize the tomato paste.

Pour the water into the pan and bring to a boil. Reduce the heat to a simmer and simmer for 15-20 minutes until the liquid cooks out.

Transfer the cooked vegetables to a blender and blend until smooth. Season to taste with salt and pepper and keep the sauce warm in pan until ready to serve.

garlic aioli

In a blender or food processor, combine the tofu, vinegar, sugar, and milk together. Blend them all together until you have a smooth paste with no visible chunks of tofu.

You may need to use a rubber spatula to scrape down the sides of the blender or food processor a couple times to ensure a smooth mix.

Pour the vegetable and olive oils together into a container or measuring cup. With the blender or food processor running, begin to slowly pour in the oil in a thin, steady stream. It’s important not to add the oil too fast.

As you incorporate the oil, you will see the mixture begin to thicken. Continue to slowly stream the oil into the blender or food processor until all the oil is incorporated and the mixture is homogenous with a thick, mayonnaise-like consistency.

Add the grated garlic and pulse together quickly to combine. Season to taste with salt and transfer into a bowl. Set aside until ready to serve.

to assemble

Spread a circle of the warm tomato sauce on the bottom of a plate. Top with a handful of the roasted potatoes.  Drizzle the garlic aioli over the top of the potatoes. Sprinkle some of the chopped parsley over top and serve with toothpicks for a group or forks for 1-2 people.

Zero-waste tips

• Chop up the stems of the parsley along with the leaves.

• Save any leftover aioli you have to use on sandwiches or in wraps during the week.

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