Peel potatoes and slice into french fries. Heat oil in a deep fryer to about 350F/180C and cook fries until they become golden and crispy, remove from oil and drain well. Grate the Parmesan and finely dice the parsley, mix with the salt and chili powder, toss in the fries and serve.
Coarsely dice onion and pepper then saute in a pan until soft. Add tomatoes and beans, simmering on a low heat for 15 mins. Slice the tofu into chunks and add to the mix. Simmer for a further 15 mins and serve.
Mix cornflour, garlic, olive oil & chili powder to form a marinade. Cut potatoes into wedges leaving the skin on and cook on high in a microwave for 5 mins. Add potatoes to marinade and mix until well covered. Place potatoes onto a greased baking tray and cook in a 450F/230C oven for 30 mins, turning after 15 mins.