Potato wedges with tofu dip from The Tofu Cookbook by Becky Johnson

Ingredients

• 25 ml/1½ tbsp olive oil
• 10 g/¼ oz fresh mint, stalks removed (optional)
• 175 g/6 oz silken tofu
• dash of lemon juice
• 45 ml/3 tbsp olive oil
• grated rind of 2 limes or 1 lemon
• 2.5–5 ml/½–1 tsp cayenne pepper
• 1 garlic clove, crushed
• sea salt and ground black pepper
• 6 potatoes, scrubbed
• 15 ml/1 tbsp cumin seeds, ground