LOADED POTATOES WITH DILL SAUCE
Crispy potatoes with shredded tofu and a yogurt dill sauce. You can have this alone or turn it into a salad.
Vegan, WFPB, Dairy Free
Ingredients
1 lb of potatoes, sliced
1/4-1/2 t of each: chili powder, garlic powder, onion powder, oregano, Himalayan pink salt, and freshly cracked pepper
1/2 block of organic extra firm tofu, shredded
2 t tamari
3/4 t paprika
1/2 t onion powder
1/2 t garlic powder
1/4 t arrowroot powder
Dressing:
4 T dairy-free yogurt
1 t plain hummus
1 garlic clove, minced
1 t dried dill
2 T fresh lemon juice
1/8 t Himalayan pink salt
freshly cracked pepper
Directions
Preheat oven to 425 and line a baking sheet with parchment paper.
Toss potatoes in a large bowl with the next batch of seasonings. Airfry at 350 for 25 minutes.
In another bowl, combine shredded tofu with the remaining ingredients. Spread out onto the baking sheet and bake for 15-20 minutes.
Add the dressing ingredients to a small bowl and stir together. Layer the potatoes and tofu and drizzle the dressing over the top.