sovegan.com
Smashed Potato Salad With Tofu Bacon
Here's my high-protein twist on the viral smashed potato trend. Each serving delivers over 30g of protein - keeping you feeling fuller for longer.
Ingredients
Ingredients:
- new or baby potatoes
- salt + pepper
- olive oil
- red onion, peeled + finely diced
- cornichons, finely diced
- fresh dill, finely chopped
- fresh parsley, finely chopped
- fresh chives, finely chopped
For the tofu bacon:
- block of extra-firm tofu
- maple syrup
- soy sauce
- smoked paprika
For the mayonnaise:
- silken tofu
- lemon, juice only
- Dijon mustard
Method
- 1
Add the potatoes to a saucepan of cold salted water. Bring the water to the boil and cook the potatoes for 12-18 minutes, or until fork tender.
- 2
Preheat the oven to 180°C / 200°C fan / 425°F and line a large baking tray with baking paper. Drain and pat dry the potatoes, then add them to the lined tray.
- 3
Use a ramekin or a heavy glass to smash the potatoes until they are mostly flat. Then brush them with oil, season with salt and pepper, then roast for 50 minutes or until golden and crispy.
- 4
Meanwhile, to prepare the tofu bacon, add the maple syrup, soy sauce, paprika and a drizzle of oil to a mixing bowl. Crumble the tofu between your fingers directly into the bowl and toss to combine. Then add the tofu to a lined baking tray and bake for 20 minutes, tossing halfway.
- 5
Next, add the silken tofu, lemon juice, Dijon mustard and pinches of salt and pepper to a blender, then blend until smooth. This is your mayonnaise.
- 6
In a large mixing bowl combine the red onion, cornichons, dill, parsley and chives. Then pour in the mayonnaise and toss to combine.
- 7
Once the potatoes are ready, add them straight to the bowl with the salad and stir until fully coated.
- 8
To serve, divide the salad between bowls and sprinkle the tofu crumb all over. Best served warm. Yum!
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Community reviews
Rated 4 out of 5 from 1 review
- anna
“turned out really delicious! I’m not a huge fan of pickles so I subbed them for pickled onions. could use a tip to keep the smashed potatoes from sticking to your cup/jar.”