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Home » Potato Salad with Tofu Scramble

Potato Salad with Tofu Scramble

June 30, 2015 By Diane Smith 7 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Fourth of July is almost here and potato salad is one of those things you often see at holiday gatherings and it’s hard to resist. This plant-based / vegan Potato Salad with tofu scramble really hits the spot as the scramble mimics hard boiled eggs.

Potato-Salad

I love making this tofu potato scramble in the summer, but I also find it great for any season as the potatoes are grounding.

Also, the curry in this dish offers an anti-inflammatory boost to the immune system, making this a wonderful winter dish. You can even add some chickpeas for an even higher protein punch!

Potato Salad

This tofu potato scramble vegan dish is sure to satisfy and keep you going on until your next meal. One would generally classify this dish as a lunch dish, but it’s so hearty, you can even enjoy it for breakfast as well! Bring it to a picnic potluck as a fun salad that will surprise and delight.

I like plant-based potato salad with lots of pickles, adding a little tang and crunch along with the celery. Add in the hint of curry, which is optional, definitely takes this salad to the next level.

Potato Salad with tofu Scramble

For this vegan potato scramble, I used my homemade mayo recipe, which is made with tofu and has less oil and fat than any mayonnaise you can find on the market.

Enjoy a few more plant-based dishes at your next party:

  • Labor Day Party Salads
  • Roasted Red Pepper Dip
  • Tofu “Crab” Cakes
  • BBQ Baked Beans
Roasted Potato Salad Ingredients
Vegetables added to potatoes.
Roasted Potato Salad 2 Fixins'
Tofu scramble added.

I think you’ll enjoy this tangy, crunchy, slightly sweet version of tofu potato salad. Your dairy-loving friends will love this too, they wouldn’t even know it’s not egg salad unless you mention it!

What are you having for the 4th? I’d love to hear in the comments below.

Roasted Potato Salad

I’d love to hear your feedback in the comments below for this  Potato Salad with Tofu Scramble ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Potato-Salad
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3.61 from 23 votes
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Potato Salad with tofu Scramble

This potato salad includes a tofu scramble which offers the same texture of eggs, while at the same time, adding protein. I like lots of pickles, which add a little tang and crunch along with the celery and a hint of curry, which is optional, but definitely takes this salad to the next level.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Servings: 6 people

Equipment

  • Vegetable Peeler
  • Cutting board
  • Knife
  • Non-stick pan
  • Stainless Steel Pot Set
  • Steamer Basket
  • Glass Mixing Bowls with Lids
  • Whisk

Ingredients

Potato Salad

  • 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

Dressing:

  • 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

Tofu Scramble:

  • 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
  • salt and black pepper to taste
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Instructions

Tofu Scramble

  • Saute the onion in a small amount of water in a non-stick pan. Add the spices and sauté until the onion are mostly tender.
  • Crumble the tofu into the pan, salt & pepper, and stir to combine.
  • The mixture should turn yellow from the spices and begin to look like eggs.
  • Continue to cook until most of moisture from the tofu has cooked off and it’s heated through, stirring frequently so as not to stick. Set aside to cool.

Potato Salad

  • Cook the cubed potatoes by steaming for about 20 minutes until tender, then drain and set aside to cool. Salt and pepper to taste.
  • When the potatoes have cooled, put them into a large bowl along with the tofu scramble, onion, pickles an celery.
  • Whisk the dressing ingredients, vegan mayo, mustard, vinegar, sweetener, in a small bowl and pour over vegetables. Salt and pepper to taste.
  • Toss together and refrigerate until cool.

Notes

1/4 tsp salt included
Label uses homemade mayonnaise recipe

Nutrition

Nutrition Facts
Potato Salad with tofu Scramble
Amount per Serving
Calories
130
% Daily Value*
Fat
 
1.9
g
3
%
Saturated Fat
 
0.3
g
2
%
Sodium
 
391.9
mg
17
%
Carbohydrates
 
25.2
g
8
%
Fiber
 
3.1
g
13
%
Sugar
 
10
g
11
%
Protein
 
3.3
g
7
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
13.2
mg
16
%
Calcium
 
80
mg
8
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Comments

  1. Ann Lloyd

    April 10, 2017 at 5:14 pm

    The recipe calls for “about 2 large” and then there is a space with no indication of what the “2 large” things are…on the next line the recipe continues with ” 3 stalks of celery 1/4″ chopped”, 5-6 sweet or dill pickles chopped, 1/2 onion chopped”.

    Either I need to add “about 2 large” somethings or it was a typing error.

    Would you tell me which it is please?
    Thank you.

    Reply
    • Diane Smith

      April 10, 2017 at 6:56 pm

      Hi Ann. Thanks for noticing. Actually the “about 2 large” was a typing error. I fixed it and moved the potato roasting how-to down from the ingredients area to the instructions. Hope that helps 🙂

      Reply
      • Ann Lloyd

        April 11, 2017 at 12:46 am

        Yes thank you…I will just ignore the “about 2” then…

        Reply
  2. Martina

    June 8, 2021 at 6:16 pm

    4 stars
    This is an interesting variation of potato salad. It was quite delicious. I really like the addition of the tofu to the potatoes, giving the salad a boost of protein as well as some added flavor and texture. I will make it again, I am sure, with a few variations. I will cut down or leave out the maple syrup. The salad was much too sweet for my taste. I will also add a bit more pickle and possibly some more mustard. It was missing some zing, but I am not exactly sure how to correct that. Maybe a little bit of pickled jalapeño? Overall, this was a top notch recipe that needed a little tweaking to get it more in line with my personal preferences.

    Reply
    • Diane Smith

      June 8, 2021 at 7:19 pm

      Martina, I’m glad you enjoyed the recipe and also made it with your variations. Pickled jalapeno sounds like a good idea. 🙂 I actually like a lot of pickles in my potato salad, too. I haven’t made it in a while and now you’ve motivated me to try it again soon.

      Reply
  3. Shirley Leger

    February 7, 2025 at 3:19 pm

    I enjoyed this version of potato salad, except for the sweet picked. We don’t do that much in Canada, we prefer sour ones. Lol. Anyway I like the addition of the tofu.

    Reply
    • Diane Smith

      February 7, 2025 at 3:43 pm

      Hey Shirley, I’m glad you enjoyed the potato salad. Did you make it sour pickles… good idea to make it your own. 🙂

      Reply
3.61 from 23 votes (22 ratings without comment)

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