Warm potato and tofu salad with cashew Dijon dressing | vegan
My relationship with tofu used to be quite complicated. I think I just didn't know how to prepare it and it always turned out to be tasteless and soggy. Well now I know how I like my tofu and how to cook it.
If you're unsure how you feel about tofu, try and make this salad. I promise you, it's delicious and you will love tofu prepared this way for sure!
Servings: 4 Preparation: 30 min Cooling: 15-20 min Cooking: 1 hour
Ingredients:
1 kg new potatoes
1 tsp salt
350 g firm tofu
1/2 Tbsp paprika powder
vegetable oil for frying
2 small red onions
250 g cucumber
50 g cashews (soaked in water for a couple of hours or boiled for 10 min if you want to save time)
1 Tbsp lemon juice
2 Tbsp Dijon mustard
2 Tbsp nutritional yeast
1/4 cup soy milk
1/2 Tbsp olive oil
black pepper
1/2 tsp lemon pepper
Instructions:
Put the potatoes to boil for about 30 min or until they are soft. When the water boils, add 1 tsp of salt to it.
While the potatoes are boiling, place the tofu under a heavy plate and leave it to drain for about 10 min.
Chop the red onions and cut the cucumber to small pieces. Put these ingredients to a large salad bowl.
When the potatoes are soft, drain the water and remove them from the pot. Spread them on a cooling rack or a cutting board and let them cool down for about 15-20 min.
When the tofu has drained, heat up some vegetable oil on a frying pan on high heat. Put the tofu cubes in the pan, sprinkle some paprika powder, mix it well and let it fry until one side is golden brown and crispy. Fry the tofu on all sides, until all of the pieces are golden brown. Set aside to cool.
When the potatoes are cool enough to handle, cut them into 4 pieces (or more depending on your potato size; aim for bite-size). Heat up some vegetable oil on a pan and fry the potato quarters on high heat until they are golden brown. Note: do it in batches, otherwise the potatoes won't fry evenly. When all of the potatoes are fried, set them aside to cool.
Prepare the cashew Dijon dressing. Blend together the cashews, lemon juice, mustard, nutritional yeast, milk, olive oil, black and lemon pepper. When the dressing is well blended and smooth, adjust the spices if needed. Also, you could add more soy milk if you prefer it to be less thick.
Put the tofu and potatoes to the salad boil. Mix it with cucumber and onions and serve it with the cashew Dijon dressing. I prefer not to add the dressing in the salad bowl, as it makes everything a bit soggy, rather serve it separately.
Bon Appétit!
