- 1+1/2 pounds Yukon Gold potatoes, coarsely diced
- 4 – 6 Tbsp. grape seed Vegenaise
- 2 large carrots, diced
- 1/2 c. green olives, lemon cured, halved
- 1/2 block extra firm tofu, diced
- Steam carrots until cooked but firm, about 25 minutes. Add the pototoes after the carrots have been cooking for about 20 minutes.
- When done to desired consistency, place in a large bowl along with the Vegenaise and mix. Next add the olives, tofu and salt to taste. Serve warm.