Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

Roasted Garlic Potato Salad

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.

back to fatfreevegan.com

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! Votes:1 Rating:

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy