The perfect dinner recipe that's somewhere between summery and fresh, and wintery and comforting. The tofu chorizo is the star of the show. It's as smokey, rich and packed with flavour as you'd expect chorizo to be, just without the meat.
Firstly, preheat the oven to 200 degrees or 180 fan. Coat the potatoes in the oil then season with salt and pepper. Place on a lined baking tray.
Slice the top off the bulb of garlic, drizzle over a some olive oil, season with salt and pepper then tightly wrap in foil. Place on the tray with the potatoes then roast for an hour or so, removing the garlic after about 35-40 minutes.
While the potatoes cook, crumble the tofu into small, mince like pieces. Season with all the seasonings for the tofu chorizo and mix together until every piece is fully coated. Tip onto a lined baking tray and place into the oven 25 minutes before the potatoes are done.
Heat a large saucepan with olive oil over a medium heat. Once the oil is hot, add the diced onions and fry until they begin to soften, about 4 minutes. Once softened, add the garlic and fry for another 30 seconds.
Add the tomato puree, smoked paprika and normal paprika to the onions and garlic with a pinch of salt and fry until it all turns a deep red and starts caramelising. Once ready, pour in the chopped tomatoes with 1/4 tin of water. Stir and allow the sauce to simmer until thickened.
Add the sugar, red wine vinegar and salt and pepper to taste. Finish with the chopped parsley.
Squeeze the garlic into the mayo and mix well until broken down. Season and add a splash of water to make it slightly more drizzleable.
Remove the potatoes from the oven once they're soft all the way through, and the tofu when it's starting to crisp and caramelise. Slice the potatoes down the centre, top with a pat of vegan butter (if desired) and mash into the potatoes slightly. Then load them up with the tomato sauce, vegan aioli and tofu chorizo. Finish with a scattering of fresh parsley. Squeeze over some lemon juice and enjoy!
