Sesame-sprinkled potatoes (with smoked tofu)
 
These are a current favourite with the kids in our house (and not just the kids). Serve with broccoli and baked beans for a family-friendly weeknight supper, or they're also fantastic served alongside a tomato-based vegetable dish - for instance, gently fry some sliced peppers with a little garlic, add a tin of tomatoes and herbs (basil, herbes de provence or oregano) and simmer on a low heat for five minutes or so. If you happen to have pre-cooked potatoes, you can skip step 3.
Ingredients
  • 750g new potatoes
  • 1 tblsp sesame oil
  • 2-3 garlic cloves, peeled and chopped (optional)
  • A little salt
  • 1 packet of smoked tofu, drained and cut into cubes (optional)
  • sesame seeds
Instructions
  1. Cut the potatoes into slices about 1cm thick.
  2. In a non-stick frying pan, heat the sesame oil to a medium heat. Add the chopped garlic and the potatoes and season with a little salt.
  3. Stir fry for a minute or two, then add half a cup of water (jjust enough to stop it sticking and create some steam), and cover the pan with a lid; cook on a low heat for 10 minutes or so, until the potatoes are tender when you insert a sharp knife.
  4. Remove the lid and fry for another 10-15 minutes, stirring occasionally, until the potatoes start to look crispy and golden.
  5. Just before serving, add the cubed, smoked tofu, and sprinkle liberally with sesame seeds.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/sesame-sprinkled-potatoes/