Peruvian Crispy Tofu & Purple Potato Causa with Avocado-Cilantro Emulsion

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 250 g purple potatoes, cubed
• 0.5 whole ripe avocado
• 15 g fresh cilantro, chopped
• 2 tbsp lime juice, fresh squeezed
• 1 whole garlic clove, minced
• 3 tbsp olive oil, divided
• 0.5 tsp cumin, ground
• 0.5 tsp smoked paprika
• 0.25 tsp sea salt
• 0.25 tsp black pepper
• 1 whole roma tomato, diced
• 2 tbsp red onion, finely diced
• 2 tbsp pumpkin seeds, toasted
• 2 tbsp plant-based sour cream, optional garnish
• 0.25 cup vegetable broth, for mashing potatoes

Instructions

1. 1

   Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2

   Boil purple potatoes in salted water for 12-15 minutes until tender. Drain and set aside.