Best Vegan Potato Salad

• 份量: 16 servings
• 准备时间: 20 minutes
• 总时间: 35 minutes

配料

5 pounds yukon gold potatoes, peeled and chopped small (1/2-1 inch)

14- ounce block extra-firm tofu

1 1/2 cups vegan mayo

1 cup sweet pickle relish

2 tablespoons yellow mustard

1 tablespoon apple cider vinegar

2 teaspoons celery seeds

1/2 teaspoon paprika

3 celery ribs, diced

3 green onions, chopped

2 tablespoons fresh chopped dill

salt + pepper, to taste

步骤

Cook the potatoes

Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander.

Press and slice tofu

Meanwhile, press the tofu by wrapping in paper towels (or a clean dry tea towel.) Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 20 minutes.

Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces and set aside.

Make the dressing

In a medium bowl, whisk together the vegan mayo, pickle relish, yellow mustard, apple cider vinegar, celery seeds and paprika. Set aside.

Put it all together

Place the cooked and drained potatoes in a large bowl, while still warm. Add the chopped celery, green onions, dill, tofu and dressing to the potatoes, and stir gently to mix until the potatoes are coated. Add salt + pepper to taste.

Cover the potato salad and place in the refrigerator for at least 3 hours if possible before serving. Overnight is even better! It will keep for about 1 week in the refrigerator. Enjoy!

营养

• 卡路里: 289 kcal
• 总脂肪: 15 g
• 饱和脂肪: 2 g
• 钠: 282 mg
• 总碳水化合物: 33 g
• 膳食纤维: 4 g
• 总糖: 6 g
• 蛋白质: 5 g