2 1/2 pound Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

1 Tbsp olive oil

4 medium garlic cloves, minced

1/2 cup 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

Preheat oven to 400° 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.

Yields about 1/2 cup per serving.

Serves 8

WW Points: 3 pt.