• 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.


Summer new potato salad with garlic scape-tofu dressing