1 small red chilli
2 garlic cloves, crushed
1 lemon, zest and juice
30 new potatoes
½ red onion, thinly sliced
¼ tsp cracked black pepper
1 tbsp white miso
1 tbsp extra-virgin olive oil
generous pinch salt
1 tbsp granulated sugar
2 tbsp white wine vinegar
2 tbsp vegan butter, softened
300g/10½oz silken tofu