Roasted Potato Salad with Tofu Scramble - Plant Based Cooking

Name: 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)

www.plantbasedcooking.com

This roasted potato salad has tofu scramble which adds more protein and more closely mimics regular potato salad with eggs. Great for your picnic or BBQ.

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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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)