Ingredients (serves 2)
° 300g potatoes, peeled and diced
° a small handful of spring onion, chopped
° fresh ground black pepper, to taste
° ½ pack (150g) silken tofu
° ¼ -½ teaspoon mustard, or to taste
° ¼ teaspoon salt, or to taste
° 1 teaspoon non-dairy margarine, or to taste
° ½ teaspoon sugar (optional), or to taste
1. Stream the potato in a pot of boiling water or streamer for about 15 minutes, until tender when pierced with a fork. Drain well and mash potato in a container with a fork. Set aside.
2. To make the sauce: extract excess moisture of the tofu for a creamier texture, wrap with a clean tea towel and place a plate on top of the tofu. Leave for about 15-30 minutes. Remove tofu from the towel. Combine all other sauce ingredients in a blender or food processor and blend until smooth and creamy. Taste it, add more mustard, salt, sugar, or margarine, if necessary and blend to mix well.
3. Stir in the sauce to the mashed potatoes. Mix well with spring onion and black pepper. Serve immediately.