Max La Manna served up tasty garlic butter smashed potatoes with whipped tofu on Saturday Kitchen.

The ingredients are: 30 new potatoes, 1 tbsp extra-virgin olive oil, 2 tbsp vegan butter, softened, generous pinch salt, ¼ tsp cracked black pepper and 2 garlic cloves, crushed.

For the pickled red onion: ½ red onion, thinly sliced, 2 tbsp white wine vinegar, 1 tbsp granulated sugar and generous pinch salt.

For the whipped tofu: 300g silken tofu, 1 tbsp white miso, 1 lemon, zest and juice and 1 small red chilli.

See recipes by Max in his book titled: More Plants Less Waste: Plant-based Recipes + Zero Waste Life Hacks with Purpose available from Amazon now.