A tangy potato salad with a delicious creamy high protein dressing.
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Preheat oven to 400 degrees F.
Spread potatoes on a sheet pan, sprinkle with olive oil and toss. Roast potatoes 25 minutes. Add garlic, toss and roast for 5 minutes more.
Put tofu, lemon juice and mustard in a blender and blend until smooth.
Toss potatoes with dressing, capers and diced onions.
Season with salt and pepper.
Serve warm, at room temperature or chilled.