How to make it

  • Preheat oven to 400ºF.
  • Spread potatoes on a parchment-lined sheet pan and roast 25 minutes.
  • Add garlic, and roast for 5 minutes longer.
  • Put tofu, lemon juice, herbs and mustard in a blender and blend until smooth.
  • Toss potatoes (while still hot) with dressing.
  • Season with salt and pepper.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    blondeberry ate it and said...
    oh i LIKE this one...a lot. Many thanks. If you're reading this and you don't eat soy...TRY IT!!! This would be a good introductory recipe. 5 from me. :)
    Was this review helpful? Yes Flag
  • zeeskiet 6 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    waterlily ate it and said...
    Sounds fabulous! I always love new twists on potato salad! I bet it would be great with some edamame thrown in, too. I'll try it like that and let you know!
    Was this review helpful? Yes Flag
  • fishtrippin 6 years ago
    This sounds really good. Thankyou.
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 230.4
    Total Fat: 0.8 g
    Cholesterol: 0.0 mg
    Sodium: 188.8 mg
    Total Carbs: 46.6 g
    Dietary Fiber: 4.9 g
    Protein: 8.2 g
    WW Points: 4
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes