Recipe: Creamy Potato Salad with Tofu Eggs

This potato salad is creamy, tangy, and has chunks of "tofu egg salad" in it.

Who doesn’t love a good potato salad?!

I prefer mine on the saucy side and with a bit of a tang to it. I want to taste the tender potato chunks with crunchy elements, such as chopped celery. I also like a mild pungent flavor that only green onions can provide. 

Before I became vegan, I loved chopped boiled eggs in my potato salad. I can still have that egg flavor and texture with black salt and tofu.  

Creamy Potato Salad with Tofu Eggs

(Inspired by this recipe from Kraft.

Ingredients:

1/4 c. – 1/2 c. of prepared tofu egg salad (recipe below)

3 medium-sized red potatoes cut into small chunks (I leave the skins on)

1/3 c. – 1/2 c. of vegan mayo (start with less and add more if needed)

1 tablespoon of Dijon mustard

1 tablespoon of apple cider vinegar

1/2 tsp – 1 tsp of organic sugar

4 green onions sliced thinly (include most of the green part, too)

1-2 stalks of celery sliced thinly

Directions:

Boil the potatoes until fork tender, 15-20 minutes. Drain under cold water and set aside.

Mix the mayonnaise, mustard, and vinegar. Add ½ tsp of sugar and taste. Add more sugar if you want a sweeter sauce. If you want more tang, add a little more mustard or vinegar. Add the potatoes, green onions, and celery and mix well. Fold in the tofu egg salad (add the egg mixture 1/4 c. at a time until you get the ratio and taste you prefer). If you have any vegan bacon, chop some up, pan fry until crispy, and add to the potato salad.

Tofu Egg Salad

Ingredients:

12-15 oz container of extra firm tofu

1/4 c. of vegan mayo

1 tsp of yellow mustard or 1 tsp of Dijon mustard – you can add 1 tsp of both if you like the taste of mustard

3 tablespoons of sweet pickle relish 

1 tablespoon of fresh lemon juice or 1 tablespoon of vinegar or pickle juice

1 tsp of smoked paprika

1 tsp of turmeric 

Dash of black pepper

Dash of hot sauce

1 tsp of black salt (also called Kala Namak)

Directions:

Drain your tofu and wrap it in some paper towels while you assemble your sauce. In a bowl, mix everything but the tofu together. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy, and egg-like in flavor. Add the tofu, and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish or a pinch of black salt. Be careful with the black salt; too much and your dish will be very salty.