Roasted Potato Salad with Tofu Scramble - Plant Based Cooking

Ingredients

• 1 pound potatoes (peeled, and cut into 1/2″ chunks)
• 3 stalks celery (1/4″ chopped)
• 5-6 sweet ( or dill pickles, chopped)
• 1/2 onion (chopped)
• 1/3 cups homemade mayonnaise (or store-bought vegan)
• 1 tbsp yellow mustard
• 1/2 tsp curry powder
• 2 tbsp apple cider vinegar
• 1/4 cup maple syrup (or sweetener of your choice. Adjust to your taste if you like it less sweet)
• salt and black pepper (to taste)
• 1/4 package firm organic tofu (drained)
• 1/3 yellow onion (chopped)
• 1/2 tsp tumeric
• 1/2 tsp curry powder (optional)
• 1 shake cayenne pepper (optional)