Tofu and potato dip with kala namak

Ingredients

• 50 ml soy milk
• 100 ml sunflower oil
• ½ teaspoon lemon juice (or vinegar)
• ⅛ teaspoon salt
• 3 small potatoes (about 250 g)
• 200 g extra-firm tofu
• 1 tablespoon Dijon mustard
• 1 tablespoon rice or apple cider vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon kala namak (or regular salt)
• 1 teaspoon sweet paprika

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of potatoes
• What to use instead of firm tofu

Instructions

1. Put the soy milk in the blender with the salt and blend on medium speed for 1 or 2 minutes.
2. Still blending, add the sunflower oil a little at a time, until it emulsifies and all the oil is used.
3. Add the lemon juice (or vinegar), blend again, taste and add a little more vinegar or salt to your liking.
4. What's in the blender now is the vegan mayo (about 150 ml, a little over half a cup).
5. Scrub the potatoes with a soft brush and boil them over medium heat in plenty of water for 10-14 minutes, until a skewer goes through easily. Drain, rinse in cold water and let them cool slightly.
6. Peel the potatoes, dice them and put them in a bowl. Drain the tofu well, pat it dry with paper towels, cut it into small cubes and add it.
7. Mix the vegan mayo with the mustard, vinegar and garlic powder, pour it over the potatoes and tofu and mix well.
8. Add the kala namak and mix. Taste and add a little more salt if you like. Serve cold, sprinkled with the paprika.

Nutrition facts

Approximate, per serving (about 105 g). Calculated with data from USDA FoodData Central.