Herby Tofu Dip with Roast Potatoes
426kcal
Ingredients
- 140 g firm tofu
- 75 g plant-based cream cheese
- 30 g fresh basil
- ¼ cup pine nuts
- 2 tablespoon nutritional yeast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 lemon juiced
- 1 tablespoon EVOO
- 1 clove garlic minced
For the Roast Potatoes
- 2 baking potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning blend
Method
To make the potatoes:
- Wash your potatoes and pat dry. Preheat your air fryer to 200C.
- Dice the potatoes into small cubes, then add to a bowl with the olive oil, salt, pepper, and Italian seasoning.
- Mix the potatoes to ensure they are coated evenly, then add to your air fryer basket and cook for 20 minutes.
- If not using an air fryer, follow steps 1-3 but place the potatoes in a baking dish and roast in your oven at 200C for 45-50 minutes.
To make the tofu dip:
- While the potatoes are cooking, make your dip.
- Add cubed firm tofu, plant-based cream cheese, minced garlic, pine nuts, fresh basil, nutritional yeast, lemon juice, extra virgin olive oil and the seasonings (salt, pepper, oregano) to a blender or food processor.
- Blend until the tofu dip is smooth and creamy.
- Use a small spoon to test the tofu dip and adjust any of the added ingredients according to your own preferences.
- Spread the tofu over a plate, and then top with your roast potatoes.
- Finish the dish with some chopped fresh basil, lemon zest, and a sprinkle of flaky salt.
- Enjoy!
Nutrition
Serving1gCalories426kcalCarbohydrates34gProtein14gFat29gSaturated Fat7gPolyunsaturated Fat18gCholesterol25mgSodium1652mgFiber6gSugar3g
Notes
If you’re making this recipe ahead of time, I would recommend storing the potatoes and the tofu dip separately.
Each component will keep for 3-5 days stored in an air tight container and refrigerated.