2 1/2 pound Yukon Gold potato(es), unpeeled, cut into 1-inch chunks
1 tbsp olive oil
4 medium garlic clove(s), minced
1/2 cup(s) soft tofu
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

1. Preheat oven to 400ºF. 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.
   
   
2. Put tofu, lemon juice and mustard in a blender and blend until smooth.
   
   
3. Toss potatoes with dressing. Season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving.
   
   

POINTS

Serves |  8
POINTS per serving |  3