Potato, Kale and Pink Onion Salad with Tofu Scramble and Lemon Pepper Yoghurt | The Vegan Society

Ingredients

• 2 red onions, finely sliced
• 200 ml apple cider vinegar
• 1tsp raw cane sugar
• 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
• 8 tbsp soy yogurt
• 1 clove garlic, minced
• Juice of half a lemon
• Pinch sea salt flakes
• ½ tsp cracked black pepper