Roasted Potato - Soy Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is delicious, garlicky and spicy from a hint of Dijon mustard - but you'd never know it was mayo free! Serve warm, at room temperature (my favourite) or chilled - great alongside (or on top of!) a bed of mixed greens. Read more . About 1 cup per serving and adapted from Weight Watchers. Ingredients:
2 1/2 lbs mixed yukon gold and red potatoes, unpeeled and cubed |
4 medium garlic cloves, minced |
5 oz (1/2 block) low-fat silken tofu |
2 tbsp lemon juice |
1 tbsp fresh parsley |
1/2 tbsp fresh rosemary |
1 1/2 tbsp dijon mustard |
1/4 tsp salt |
1/4 tsp pepper |
Directions:
1. Preheat oven to 400ºF.
2. Spread potatoes on a parchment-lined sheet pan and roast 25 minutes.
3. Add garlic, and roast for 5 minutes longer.
4. Put tofu, lemon juice, herbs and mustard in a blender and blend until smooth.
5. Toss potatoes (while still hot) with dressing.
6. Season with salt and pepper.
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