Wash and chop the potatoes into bite-size pieces. Place the potatoes in a medium pot of cold water (just enough to cover them). Bring to a boil and then simmer on low heat for about 8 minutes - they should be "just" tender. Drain and rinse under cold water.

While the potatoes are cooking away - drop the tofu along with the mustard powder, dijon mustard, garlic cloves and lemon into your food processor (ideal) or blender and blend until creamy. This recipe does offer a nice little kick so if you want to tone down the quantities of mustard and garlic, do it. Cooking is about experimenting and tasting as you go. I rarely follow recipes and am always adding and omitting as I go. Make it the way YOU like it!!!

Grab your mandolin and a large bowl and slice up your celery stalks, drop in the diced shallot, the pickles and the capers. Next add the tofu mixture to the bowl and lightly combine. Once potatoes have cooled a little add them to the mixture. Stir to fully combine and break down some potatoes, but certainly not all!!

Pop in the fridge and cool until ready to serve. This is a great dish to make ahead of time as they flavors develop more and more over time. It will last about 5 days in an airtight container in a cold fridge!