Charmoula is a North African marinade typically used for seafood. It is beautifully fresh tasting, combining the flavours of cilantro, lime, cumin, saffron and garlic. Before becoming vegan, I would make fish charmoula and upon making the grand switch, discovered that these flavours work nicely with tofu, seitan, and root vegetables.

3 cups of potatoes, cubed

1 bunch of cilantro, chopped

5 cloves garlic, chopped

3 limes juiced

1 teaspoon cumin seeds

1 teaspoon saffron 

2 scallions, chopped

2 tablespoons tomato paste 

salt to taste

Boil cubed potatoes until tender, drain and set aside. Heat a frying pan with oil and combine the potatoes with the remaining ingredients. Sautee until crisp. Serve.