← All recipes

🌶️ Spicy Potato Tofu Bowl with Romesco Dip

490 kcal · 40 min · 4 servings

Ingredients

• 400 g Firm tofu
• 600 g Waxy potatoes
• 2 Stk Red bell pepper
• 2 Esslöffel Tomato paste
• 50 g Roasted almonds (chopped)
• 1 Teelöffel Dried chili flakes
• 4 Esslöffel Rapeseed oil
• 2 Esslöffel Lemon juice
• 1 Teelöffel Salt
• 1 Handvoll Fresh cilantro leaves

Instructions

1. 1. Cut the tofu into cubes and pat dry with a kitchen towel.
2. 2. Wash and dice the potatoes into 2 cm cubes.
3. 3. Mix tofu and potatoes with 2 tablespoons of oil, chili flakes, and half of the salt.
4. 4. Bake the mixture on a baking sheet at 200 degrees Fahrenheit convection or 400 degrees Celsius for 25 minutes until golden brown.
5. 5. Roast the red bell peppers in the oven for 15 minutes (peel and seed after roasting).
6. 6. Puree the peeled peppers, tomato paste, almonds, and lemon juice into a coarse dip.
7. 7. Whisk in the remaining 2 tablespoons of oil into the dip bowl and stir well.
8. 8. Serve the warm potato tofu cubes in 4 bowls. Add a dollop of Romesco dip.
9. 9. Drizzle with a little lemon juice and garnish with fresh cilantro.

Nutrition per serving

• kcal: 490
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 52 g