Spanish-Inspired Tofu & Potatoes

Step 1

Heat a large, deep skillet over medium heat. Drizzle with olive oil and once hot add the onion slices and smashed garlic cloves.

Step 2

Once onions are translucent, squeeze or scoop the guts of each tomato half into the skillet. Add the eggplant.

Step 3

Once the eggplant is soft, add the remaining tomato parts into the skillet. Sauté until everything is soft and soupy.

Step 4

Add the sauce into your blender along with a 1/2 teaspoon of salt. Start the blender on it's lowest setting and gradually raise the speed until the sauce is at your preferred consistency. I like to keep mine chunky, but if you prefer a pureéd sauce, go ahead and start the blender at max speed.

Step 5

Mix together all of the spice blend ingredients. Cut each block of tofu into four equal-sized pieces and sprinkle each side with the spice blend (you won't use it all).

Step 6

Wipe your skillet clean, turn the heat back up to medium, and drizzle the skillet with more oil. When the oil is hot, add the tofu pieces and cook them for 2 minutes on each side, or until browned. Remove the tofu from the skillet.

Step 7

In a mixing bowl, and the potato halves (or quarters if using larger potatoes), 1 teaspoon of oil, and 1 teaspoon of the spice blend. Toss until the potatoes are coated well.

Step 8

Brown the potatoes in the skillet by cooking them on medium for 3 - 4 minutes on each side.

Step 9

Return the sauce to the skillet with the potatoes. Sprinkle with fresh thyme, turn the heat down to medium-low, cover the skillet, and let the potatoes simmer in the sauce for 15 minutes.

Step 10

After 15 minutes, remove the lid and stir in the tofu, beans, and spinach. Replace the lid and let everything simmer for another *10 minutes, or until the potatoes are soft. Sprinkle with fresh parsley and serve.