Crispy Smashed Breakfast Potatoes

Title: Crispy Smashed Breakfast Potatoes

Servings 4 | Calories per serving: 550

Ingredients

1 kilogram (2.2 lbs) of white baby potatoes

2 teaspoons extra virgin olive oil

1/2 teaspoon garlic powder

1/2 cup fresh parsley, chopped

1 large garlic clove

1 avocado, pitted

1 1/2 teaspoons lemon juice, freshly squeezed

1/4 vegan mayo (alt: substitute for non-fat plain greek yogurt)

1 package of extra firm tofu (454 grams)

Salt and pepper to taste

Recipe Instructions

Make the potatoes. Place the potatoes (with skin) in a large pot and cover with water. Bring to a boil, uncovered, then reduce to a simmer for 20 to 25 minutes, until they are fork tender. Drain and let cool for 10 minutes.
Preheat the over to 450F. Place the potatoes on a large baking sheet covered in parchment paper. Lightly spray with cooking oil. With the base of a ball jar (or sturdy glass), smash the potatoes, pressing them down until they are flattened. Aim for them to be around 1/2 inch thick. It is normal for some of them to break apart. Sprinkle on salt and pepper, along with garlic powder. Roast for 30 minutes, until crispy and golden brown. Remove from the oven and sprinkle with parsley.
While the potatoes are baking. Make the garlic aoli. In a blender or food processor, pulse the garlic until minced. Add the avocado, lemon juice, vegan mayo, salt and pepper. Combine until smooth.
Plate the potatoes and tofu. Drizzle with the garlic aoli dressing. Store the dressing separately if prepping for future days. Lasts up to 3-4 days when stored in the fridge in an airtight container.

What is this recipe missing? 1/2 lb of non-starchy vegetables. Make sure to add this!