Creamy tofu blended with flavorful spices then mixed with crunchy veggies and yummy potatoes creates a dish that is full of color, texture, flavor and nutrition! Serve it as a side to your main meal or as part of your picnic menu.
Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
5cupsred potatoes (scrubbed and cubed)
Mayo
1cuporganic tofu (silken)
2tbsplemon juice (freshly squeezed)
2tsporganic apple cider vinegar
2tspmaple syrup (or date paste, link in Chef’s notes)
½tspmustard powder
½tspgarlic powder
¾tspsmoked paprika
¼tspsalt (optional)
Salad Ingredients
1cuporganic celery (diced)
1cuporganic red bell pepper (diced)
½cupgreen onion (sliced)
¼cupjalapeño (optional) minced
salt (optional) to taste
ground black pepper (optional) to taste
herb of choice, to taste
Directions
1
Boil the potatoes: Add the potatoes and enough water to cover them in a large stock pot. Bring to a boil and cook until the potatoes are tender, about ten minutes. Strain and transfer the potatoes to a large bowl.
2
Meanwhile, make the mayo: Add all of the mayo ingredients to a food processor or blender and blend until smooth and spices are completely blended.
3
Add the celery, red bell pepper, green onion, and jalapeno to the bowl with the potatoes. Stir.
4
Transfer the mayo mixture to the potatoes and stir until all ingredients are combined.
5
Taste for salt and pepper. Add another dash of smoked paprika, if desired.
6
If you’re growing chives, dill, or cilantro, add some chopped herbs to the salad, if desired.
Chef's Notes
Substitutions In place of red potatoes, use Russet or Yukon Gold.
If you can’t find silken tofu, use firm or extra firm, but know that you may need to add 1–2 tablespoons of water to the mayo mixture to form a thinner consistency.
Substitute other veggies from your garden for the veggies listed above (eg., cucumber, yellow pepper, green pepper or carrots).
Sugar-free Use date paste in place of maple syrup.
Prep Ahead Make the mayo mixture ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
5cupsred potatoes (scrubbed and cubed)
Mayo
1cuporganic tofu (silken)
2tbsplemon juice (freshly squeezed)
2tsporganic apple cider vinegar
2tspmaple syrup (or date paste, link in Chef’s notes)
½tspmustard powder
½tspgarlic powder
¾tspsmoked paprika
¼tspsalt (optional)
Salad Ingredients
1cuporganic celery (diced)
1cuporganic red bell pepper (diced)
½cupgreen onion (sliced)
¼cupjalapeño (optional) minced
salt (optional) to taste
ground black pepper (optional) to taste
herb of choice, to taste
Directions
1
Boil the potatoes: Add the potatoes and enough water to cover them in a large stock pot. Bring to a boil and cook until the potatoes are tender, about ten minutes. Strain and transfer the potatoes to a large bowl.
2
Meanwhile, make the mayo: Add all of the mayo ingredients to a food processor or blender and blend until smooth and spices are completely blended.
3
Add the celery, red bell pepper, green onion, and jalapeno to the bowl with the potatoes. Stir.
4
Transfer the mayo mixture to the potatoes and stir until all ingredients are combined.
5
Taste for salt and pepper. Add another dash of smoked paprika, if desired.
6
If you’re growing chives, dill, or cilantro, add some chopped herbs to the salad, if desired.
