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Vegan Potato Salad
I’ve found that this recipe gives the best consistency and taste I’ve come across when it comes to vegan potato salad. It’s the perfect side dish for some many different meals. The recipe is kind of a play it ear with the portions, but you’ll get the feel once you start putting it together.
INGREDIENTS
Silken tofu
Lemon juice
Mustard
Olive oil
Salt
Pepper
White vinegar
Celery, chopped
Green onion
Red onion
Yukon Gold potato cubes, boiled
METHOD
Use silken tofu, lemon juice, and a good squirt of mustard, a tiny bit of olive oil, some salt and pepper, and white vinegar, for the ‘mayo’ part.
Then I pan-fried little tofu cubes until they are pretty dry and firm, but not too golden for the ‘egg-y’ part
combine everything with chopped celery, green onion, red onion, and boiled yukon gold potato cubes.
originally found this at vegan-food.net
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| This entry was posted by Daniel Greenly on September 30, 2011 at 1:41 am, and is filed under vegan recipes. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |

