Recipe By: adapted slightly from Weight Watchers
Serving Size: 8

2 1/2 pound Yukon Gold potatoes — scrubbed, cut into 1-inch chunks
olive oil cooking spray
4 medium garlic cloves — minced
1/2 cup lowfat soft tofu
2 tablespoons fresh lemon juice
1 tbsp Dijon mustard
1/8 teaspoon table salt — or to taste
1/8 teaspoon black pepper — or to taste

1. Preheat oven to 400F. Spread potatoes on a sheet pan, spray quickly 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.

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