Golden Roasted Potatoes with Crispy Tofu

Wash and clean the potatoes and transfer to a pot. Fill the pot with cold water, salt generously and bring to a boil. Put on a lid and let cook for approx. 20 minutes on medium heat. Drain the water, peel the potatoes and let cool.

• 10.6 oz Potatoes (w/o skin)
• Salt

Finely chop the parsley and garlic, cut the spring onion into rings and put in a bowl together with the yogurt.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• ½ Garlic clove (~ 0.1 oz)
• ½ Green onion (~ 0.6 oz)
• 2⁄3 cup Soy yogurt

Add the olive oil and season with salt and pepper.

• 1 tsp Olive oil
• Salt
• Black pepper

Cut the salad into bite sized pieces.

• ½ Romaine lettuce (~ 2.1 oz)

Dice the tofu. Heat the olive oil in a non-stick frying pan over medium heat. Fry the tofu until golden brown. Add the soy sauce and agave syrup and let simmer for approx. 1-2 minutes and set aside.

• 3.5 oz Tofu
• 1 tsp Olive oil
• 1 Tbsp Soy sauce, light
• 1 tsp Agave syrup

Slice the potatoes. Heat the rapeseed oil in a non-stick frying pan on high heat. Add the potatoes and fry for 2-3 minutes, turn them and fry for an additional 2-3 minutes. Turn off the heat and season with salt and pepper.

• 1 Tbsp Canola oil
• Salt
• Black pepper

Serve the potatoes with salad tofu and dip.

Enjoy your meal!