Patatas bravas

⚠️The quantities for the potato are indicative according to the quantity we want to prepare. For the sauce ingredients, the quantities are enough for 1 good portion, or 2 more modest⚠️

First we peel the potatoes, cut them into cubes and blanch them for about 10 seconds in boiling water. This will make them crispier.

Add the potatoes in a bowl with a drizzle of EVOO, stir and bake until golden brown at about 200°.

Chop the onion, the garlic clove and the tofu and fry for about 5 minutes with a dash of EVOO and a pinch of salt.

Add the 2 tablespoons of hot paprika to the onion, garlic and tofu (between 20g or 50g). It can also be sweet paprika if we do not want to give a spicy touch to our sauce, or we can also put 1 tablespoon of each type.

Stir and add the crushed tomato. Let it cook over medium heat until it reduces (the moment we decide according to the degree of thickness we want. The longer it reduces, the thicker the sauce will be. It also influences the amount of tofu, which would be between 20g and 50g).

Remove from the heat and blend all the ingredients in a food processor.

Serve our sauce on top of the potatoes.