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 version of Potato Salad really hits the spot with the addition of tofu scramble to mimic hard boiled eggs.
I love making this dish in the summer, but I also find it great for any season, as the potatoes are grounding, and 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 dish is sure to satisfy and keep you going for 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 potato salad with 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.
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.
I think you’ll enjoy this tangy, crunchy, slightly sweet version of 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
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings | people |
- 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 Tbl mustard
- 1/2 tsp curry powder
- 2 Tbl 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 pepper to taste
- 1/4 package firm tofu drained
- 1/3 yellow onion chopped
- 1/2 tsp tumeric
- 1/2 tsp curry power optional
- 1 shake of cayenne pepper optional
- salt & pepper to taste
Ingredients Potato Salad
Dressing:
Tofu Scramble:
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- 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.
- 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.
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.
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 🙂
Yes thank you…I will just ignore the “about 2” then…