Tofu Potato Salad


  • 1 pound potatoes
  • 2 tablespoons white wine vinegar
  • 1/2 block firm tofu
  • 3 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1/4 cup Vegenaise (vegan mayo)
  • 1 T yellow mustard
  • 1 sprig of dill
  • 1/2 red pepper, diced
  • salt and pepper


  1. Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender (about 12 minutes). Drain and transfer to a large bowl. Cover potatoes in vinegar and dill. When cool, cover and place in refrigerator.
  2. Preheat the oven to 300. Cut tofu into small cubes (about 1/2 inch), and place on a cookie tray. Pour olive oil and soy sauce over tofu and bake for 30 minutes. Let tofu cool to room temp.
  3. Once the potatoes are chilled, drain excess vinegar. Add baked tofu, Vegenaise, mustard, dill, red pepper and salt and pepper to taste. Stir just enough to combine.

Source: Wendi Jonassen and family

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