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

Related posts:

    Vegan Potato Leek Soup
    Vegans/Vegetarians: Have any of you tried Tabouli? It’s a delectable salad, and would like to share … ?
    Vegan Chef Mayra Chicken NOT Salad Tofu Salad
    Sweet Potato and Black Bean Burgers
    Black-Eyed Peas and Carrots with Basil Dressing