Hasselback Potatoes

Preheat the oven to 350 °F.

Wash the potatoes and pat dry. With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut them all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through.

• 7.1 oz Potatoes

Line a baking tray with parchment paper and place the potatoes on top. Sprinkle and rub the potatoes with olive oil, season with salt and pepper and bake for approx. 40-50 minutes.

• 1 tsp Olive oil
• Salt
• Black pepper

Mix the yogurt with olive oil, agave syrup, and balsamic vinegar. Add a few splashes of water and stir until creamy. Season with salt and pepper.

• 2⁄3 cup Vegan yogurt alternative
• 1 tsp Olive oil
• ¾ tsp Agave syrup
• 1 tsp Balsamic vinegar
• Salt
• Black pepper

Finely chop the green onion and gherkins and mix with yogurt. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 2 Gherkins (~ 1.4 oz)
• Salt
• Black pepper

Slice the tofu.

• 2.5 oz Smoked tofu

Approx. 10 minutes before the potatoes are done, remove the tray from the oven. Stick the tofu into the potato slices and coat the potatoes evenly with cheese, then put back into the oven.

• ½ cup Vegan cheese, shredded

When the cheese is melted, remove the potatoes from the oven and serve with the yogurt dip.

Enjoy your meal!