red chimichurri tofu with courgettes, carrots, chickpeas and baby potatoes

Step 1: Baby potatoes

• Cut the potatoes to a smaller size if you prefer.
• Boil them in a pan of cold water until they are soft. 
• Season with a pinch of salt and drizzle with a little olive oil.

Step 2: Vegetables (same time as step 1)

• Add a little oil to a wok or frying pan and place over a medium to high heat.
• Add in vegetables and chickpeas, season with salt and stir continuously for 1 minute.
• Add a little water/stock, just to cover the bottom of the pan, and cook with lid on until the vegetables are tender.(can also cook the veg in oven or air fryer) 

Step 3: Tofu (Give potatoes a 15 minute head start)

• Add some oil to the frying pan and place over medium heat.
• Dust the tofu with a little flour (any kind) and cook both sides of chicken until golden brown. 
• Take out of the pan and let it rest.

Step 4: Sauce

• Heat in microwave or in a pan and pour over tofu.