Summary

Ingredients

• 200 g tofu (natural tofu)
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 tablespoon basil
• 1 tablespoon capers
• salt and pepper

For the vegetables:

• 200 g roasted peppers (Pimientos de Padrón)
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 0.5 teaspoon ½ paprika powder, smoked
• 0.25 teaspoon ¼ cayenne pepper
• Fleur de sel

For the potatoes:

• 600 g potato (s)
• 3 tablespoon vegetable oil
• 2 tablespoon polenta meal
• 1 tablespoon rosemary, dried
• salt and pepper

For the salad:

• 0.75 ¾ cucumber (s)
• 4 tablespoon white wine vinegar
• 2 tablespoon olive oil
• 1 tablespoon agave syrup
• 0.5 tablespoon ½ dill
• salt and pepper

Also:

• 380 g ajvar
• 180 g olives, black

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Instructions

1. For the baked potatoes, peel and dice the potatoes and mix together with the oil, rosemary, salt and pepper in a bowl. Finally, pour the polenta semolina over it and stir well once. The semolina ensures that the potatoes are crispy on the outside. Bake the potato cubes in a preheated oven at 220 ° C for about 30 minutes, when the roasted peppers are added (see below), turn them once.
2. For the Pimientos de Padrón, mix the roasted peppers with all the associated ingredients except for the fleur de sel in a bowl. After 20 minutes, add the roasted peppers to the potatoes on the baking sheet and bake for 10-15 minutes on the middle rack, until the skin blisters and begins to darken. Take the pimientos de padrón out of the oven and sprinkle with fleur de sel.
3. For the vegan feta, cut the tofu in half to make 2 flat slices. Wrap this thickly in a kitchen towel and place between 2 boards. Place a heavy saucepan on top and squeeze the tofu for 30 minutes. In between, replace the kitchen towel with a dry one several times. Mix the remaining ingredients in a small bowl. Crumble in the tofu and stir well. Let the tofu steep in the refrigerator for at least one night until ready to eat.
4. For the salad, cut the cucumber in half and scrape out the seeds with a teaspoon. Then dice the cucumber. Mix the remaining ingredients into a dressing and season with salt and pepper. Pour the dressing over the salad and stir in.
5. Arrange all the prepared ingredients and the olives in a circle and place the paprika ajvar in the center.