2 1/2 pounds Yukon Gold potatoes, unpeeled,
cut into 1-inch chunks
1 tablespoon olive oil
4 medium garlic cloves, minced
1/2 cup soft tofu
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
Preheat oven to 400 degrees F.
Spread potatoes on a sheet pan, sprinkle with olive oil and toss. Roast potatoes 25 minutes. Add garlic, toss and roast for 5 minutes more.
Put tofu, lemon juice and mustard in a blender and blend until smooth. Toss potatoes with dressing. Season with salt and pepper.
Serve warm, at room temperature or chilled.
Serves 8 – about 1/2 cup per serving.
3 WW points