Baked "Patatas Bravas" with spicy sofrito and tofu-based aioli

We start with the tofu-based aioli, in a blender we put the tofu, oil, salt, a dash of lime and a clove of garlic without germ. Grind everything well.

Rectify the texture with a little water if necessary, it is important that it is as fine as possible, i.e. we must grind it and lowering it from the walls so the texture will improve a lot, strain and store.

The potatoes should be the smallest we can find. If we still can't find them "bite size" we will cut them in half. We wash them since we will eat them with skin and we cut them so that the knife does not reach the bottom. This task is easy if we have a guide in my case two pieces of wood from a board but it could be a skewer for example.

We put them in a tray with rosemary or some aromatic herbs and a spoonful of oil and salt on top of the potatoes and bake them in the oven at 180 degrees until they are ready, the longer the better, about 35 minutes. Time that we will take advantage of to make the sofrito

The ideal would be to make a traditional "sofrito", i.e. fry the garlic, onion and bell pepper, add paprika and pepper for a few seconds, add the previously grated tomato and let it cook well.

In my case, I do it in the thermomix, you grind everything, set the temperature and until it is done, that is to say that all the water is reduced, here many variables influence, that's why I don't set the time.

We taste and adjust the salt and if necessary, add a little cayenne powder.

Remove the potatoes from the oven, and remove the rosemary from the tray, move the potatoes a little in case any potato sticks, check that they are done and simply fill the holes with the different sauces, ideally the spicy sauce should be hot, sprinkle with black pepper and a little salt flakes.

This recipe is a bit long, but both the sofrito and the tofu-based aioli can be prepared in advance and, since we make sofrito, we can make a quantity and freeze it for other preparations.

I hope you like it!