Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat. In a small bowl, combine the sunflower oil, nutritional yeast, garlic powder and salt. Put the cut potatoes into a large bowl and add the seasoned oil mixture. With clean hands, massage the oil into the fries before placing them on the lined baking tray and spreading them out. Bake in the oven for 30 to 35 minutes or until crisp and golden.

Meanwhile, to prepare the tofu chili, heat the sunflower oil in a medium, heavy-bottomed saucepan over medium heat. Add the garlic and sauté for 1 minute, then add the oregano, paprika, smoked paprika, cumin, onion powder and chili powder. Stir in the passata, Worcestershire sauce and kidney beans and crumble in the tofu. Add the vegetable stock and bring the mixture to a boil before turning the heat to low and cooking for 10 minutes or until the mixture has thickened. Use a potato masher or fork to break up the tofu further. Add sea salt and remove from the heat.

Remove the baked fries from the oven and add them to a serving plate or bowl.

Spoon the chili on top and add a drizzle of either vegan sour cream or “Cheesy” Vegan Nacho Sauce (page 151), hot sauce and a sprinkle of sliced shallots.