HealthNotes

Roasted Tofu Potato Salad

• From: Kath Eats Real Food

Ingredients

• 6 medium red potatoes, cut into eights

• 1 tsp dried dill (or fresh)

• 1 Tbs chopped fresh rosemary (or dried)

• 1 block tofu of your choice

• 1 cup green beans, rinsed and chopped

• 2 Tbs olive oil

• 2 dashes kosher salt. or to taste

• Black pepper to taste

• Spring greens for serving

• Dressing2 Tbs low-fat plain yogurt

• 1 Tbs mayonnaise

• 1 Tbs Dijon mustard

• 1 Tbs red wine vinegar

• 1 clove garlic, minced (optional)

A bright, herby, entree-style potato salad that's roasted and drizzled with a zesty dressing.

Directions

• Preheat oven to 400°F.
• Toss potatoes in herbs, salt, and olive oil to coat.
• If your tofu isn’t flavored, coat the tofu in the same way as the potatoes.
• Put potatoes and tofu in oven and roast for 30 to 35 minutes, until potatoes are fork tender and crispy.
• Toss green beans in olive oil, salt, and pepper in a separate pan.
• Add green beans to oven with 15 minutes remaining.
• Combine dressing ingredients in a jar and shake together.
• Combine everything in a bowl and top with dressing. Coat well.
• Serve over spring mix.