Chimichurri Potatoes

INGREDIENTS

2-3 potatoes
olive oil
handful parsley
1tsp chilli flakes
1tsp oregano
1 clove garlic
200g tofu
3 tbsp greek yoghurt
2tsp lemon juice

METHOD

1. Chop the potatoes, and boil until tender. Once cooked, mix with 1tbsp olive oil, and mix. Airfry until golden
2. In a seperate bowl, mix the olive oil, parsley, chilli flakes, oregano, and garlic. Mix, and set aside.
3. Meanwhile, blend the tofu, greek yoghurt, and lemon juice.
4. Mix together the potatoes, and the parsley mixute, and mix until all of the potatoes are coated.
5. Plate up the blended tofu mix, and top with the potatoes.