Crispy tender smashed potatoes topped with a fresh chimichurri and cheesy tofu crumbles.
Preheat the oven to 400 degrees. Brush on 1 tsp of olive oil onto a baking sheet.
Chop off the end of the head of garlic and lightly brush on olive oil. Wrap tightly in foil and roast for 30 min.
While garlic is roasting, bring a large stockpot of salted water with the potatoes to a boil. Boil for 8-10 min. or until tender. Drain and set aside until cool to touch. Transfer to the oiled baking sheet. Using the bottom of a cup smash the potatoes. Sprinkle on a bit of salt and pepper and a light drizzle of olive oil. Bake for 30 min. or until golden brown and bottoms are crispy.
Smash 3 cloves of the roasted garlic into a paste and transfer to a food processor. Add the remaining chimichurri ingredients as well. Pulse until combined, but still keeping chunks of fresh herbs (use the photo above for reference).
In a small bowl, crumble the tofu using a fork. Mix in the nutritional yeast and salt. Set aside.
Assemble by topping each potato with a spoonful of chimichurri, sprinkle of tofu crumbles, and freshly cracked black pepper.