- 1 kg new nugget, fingerling or purple potatoes washed and scrubbed
- 2 cloves garlic, peeled
- 1 bay laurel leaf
- 1 tbsp sea salt
- 1 x 350g package organic semi firm tofu
- 3 tbsp brown rice oil
- 3 tbsp rice vinegar
- 3 tbsp cold water
- 2-3 fresh garlic scapes sliced thin
- 2 green onions
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 cups of farm fresh herbs and peppery leaves
In a medium pot place the potatoes, bay laurel, garlic and the first measure of salt. Fill the pot with cold water so that the potatoes are covered by about 4 cm. Slowly cook the potatoes until they are tender, but not falling apart. A good trick is when you can insert a knife easily into the potatoes, shut off the heat and let them stand for another 20 minutes off the heat. Drain, cool and reserve the potatoes, bay and garlic.
In a high speed blender, place the tofu, garlic, garlic scapes, bay, green onions, lemon juice, oil, water and spices. Blitz until you have a smooth “mayonnaise” .
Balance the seasonings and if a little thick, add more water.
Toss the potatoes with the tofu-garlic scape dressing and serve with your favorite grilled summer veggies mixed in. Finish with the peppery greens and herbs.
Serve cold.
