Potato wedges with tofu dip from The Tofu Cookbook by Becky Johnson
Tofu makes a fabulous dip that is cool and creamy – the perfect foil for crispy hot potato wedges.
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Ingredients
- sea salt
- ground black pepper
- 1 garlic clove, crushed
- 175 g/6 oz silken tofu
- dash of lemon juice
- 10 g/¼ oz fresh mint, stalks removed (optional)
- 25 ml/1½ tbsp olive oil
- 15 ml/1 tbsp cumin seeds, ground
- 6 potatoes, scrubbed
- grated rind of 2 limes or 1 lemon
- 2 1/2–5 ml/½–1 tsp cayenne pepper
- 45 ml/3 tbsp olive oil
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