Harissa Tofu & Lentil Pie

Start filling

1. Heat half the olive oil in a large frying pan over medium heat
2. Add the tofu with a pinch of salt and cook for 8–10 minutes until golden all over then remove and set aside
3. Add the remaining oil and the onion with a pinch of salt and cook for 10–12 minutes until very soft and lightly caramelised

Finish filling

1. Preheat the oven to 190ºC
2. Add the garlic, cumin and smoked paprika to the onions and cook for 1 minute until fragrant
3. Stir in the harissa paste and tomato purée and cook for 2–3 minutes until darkened slightly and fragrant
4. Sprinkle over the flour and stir well
5. Cook for 1 minute to remove the raw flour taste
6. Gradually pour in the stock, stirring constantly, until slightly thickened
7. Add the tofu back in along with the lentils and bring to a simmer

Assemble the pie

1. Spoon the filling into a baking dish
2. Layer the sliced potatoes over the top, overlapping slightly
3. Season the potatoes with a drizzle of olive oil, paprika, salt and pepper

Bake

1. Bake for 30–35 minutes until the potatoes are tender, golden and crisp at the edges

Serve

1. Serve hot with some greenery