Potato, Kale and Pink Onion Salad with Tofu Scramble and Lemon Pepper Yoghurt | The Vegan Society
Potato salad is forever the crowd pleaser. But all too often it’s reduced to a sad, sloppy, mayonnaise-laden mush, devoid of flavour and nutritional value. This recipe holds the joy of a potato...
Ingredients
- For the pink pickled onions
- 2 red onions, finely sliced
- 200 ml apple cider vinegar
- 1tsp raw cane sugar
- For the potato salad
- 600 g miniature waxy potatoes, halved
- 3 tbsp olive oil
- 200 g kale, ribs removed and torn
- 300 g block firm tofu, drained and pressed
- 1 tbsp light soy sauce
- 1 tsp maple syrup
- Sprouted greens or cress to garnish
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