Crispy Potatoes with Whipped Tofu Cream

Name: Crispy Potatoes with Whipped Tofu Cream
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: - 1 kg baby potatoes, halved or quartered; - 5 garlic cloves, minced; - 3 to 4 tbsp olive oil; - A generous pinch of sea salt; - Freshly ground black pepper; - 2 to 3 sprigs of fresh rosemary, finely chopped; - 350 g basil-flavored firm tofu; - 3 tbsp olive oil; - A pinch of sea salt; - Black pepper to taste; - 1 tbsp nutritional yeast; - Juice of 1 large lemon; - 1 garlic clove, minced; - A little plant-based milk if needed for consistency; - 1/3 cup pomegranate seeds; - A handful of finely chopped frozen mint; - A few flakes of sea salt for topping

Main

Preparation time15 minutes

Cooking time45 à 60 minutes

Looking for an original side dish for your festive meals? This recipe combines crispy garlic potatoes with an ultra-creamy whipped tofu base, enhanced by the freshness of mint and the sweet tanginess of pomegranate. A plant-based, gluten-free, and incredibly flavorful dish—perfect to elevate your Christmas table.

See the recipe

Ingredients

Roasted potatoes:

1 kg baby potatoes, halved or quartered
5 garlic cloves, minced
3 to 4 tbsp olive oil
A generous pinch of sea salt
Freshly ground black pepper
2 to 3 sprigs of fresh rosemary, finely chopped

Whipped tofu:

350 g basil-flavored firm tofu
3 tbsp olive oil
A pinch of sea salt
Black pepper to taste
1 tbsp nutritional yeast
Juice of 1 large lemon
1 garlic clove, minced
A little plant-based milk if needed for consistency

For serving:

1/3 cup pomegranate seeds
A handful of finely chopped frozen mint
A few flakes of sea salt for topping

Recipe

Preheat the oven to 200°C. In a small bowl, mix the olive oil, garlic, and rosemary. Spread the potatoes on a baking tray, pour over the oil mixture, add salt and pepper, and toss well to coat. Roast for 45 to 60 minutes until golden and crispy. (Tip: you can parboil the potatoes beforehand for extra crispiness.)
Meanwhile, blend all the whipped tofu ingredients in a blender or food processor until smooth and creamy. Adjust with more lemon juice if needed to loosen the texture.
Spread a generous layer of whipped tofu on the bottom of a serving dish. Arrange the roasted potatoes on top, then sprinkle with mint and pomegranate seeds.
Finish with a few flakes of sea salt and serve!