Vegan hamburger with spicy baked potatoes

Ingredients for 2 servings:

• 300g tofu
• 2 burger buns (sesame)
• 2 chili peppers
• 1 large onion(s)
• 4 lettuce leaves
• 30 g coconut oil
• 3 tbsp rapeseed oil
• 2 tbsp Ajvar , from the jar
• 2 tbsp salsa
• some vegetable broth (powder)
• Salt
• pepper
• 2 dashes soy sauce
• 5 m.-sized potatoes, floury

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the onions and slice into rings. Wash the chili peppers, remove the stems, cut open on one side with a sharp kitchen knife, remove the seeds, and chop finely. Cut the tofu into 6 equal pieces and season both sides with salt, pepper, paprika, and vegetable stock powder. Drizzle a few drops of soy sauce over the marinated tofu pieces. Heat the coconut oil in a medium-sized pan until very hot and fry the onions, chili peppers, and tofu pieces until nicely toasted. Preheat the oven to 250°C. Wash the potatoes and cut them into small pieces, then spread them out on a baking sheet. Brush them with the rapeseed oil and season well with salt, pepper, and paprika. Bake in the oven on the middle rack for about 40 minutes. Cut the hamburger buns in half and lightly toast them in the oven until light golden brown. Remove the warm hamburger buns from the oven and spread 1-2 tablespoons of paprika sauce over the bottom. Divide the tofu, onion rings, and chili peppers between each bun. Then arrange the patties on top with lettuce leaves and salsa sauce, and place the bun lid on top. You can also add tomato slices—the sky’s the limit. Place the hamburger on a plate and arrange the hot baked potatoes around the hamburger. You can then drizzle some salsa sauce on the potatoes.