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.
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!
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.
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:
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.
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