Marinated Potato-Tofu Salad

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Marinated Potato-Tofu Salad

5 medium Yukon Gold or red-skinned potatoes

One 16-ounce tub extra-firm tofu

Olive oil

1/2 medium green pepper, cut into very thin strips

1/2 medium red bell pepper, cut into very thin strips

1/4 to 1/2 cup sun-dried tomatoes (oil-cured or not),

thinly sliced

1/2 cup natural bottled vinaigrette or Basic

Vnaigrette (below)

1/4 cup minced fresh parsley, or more, to taste

2 scallions, thinly sliced, optional

Salt and freshly ground pepper to taste

Mixed baby greens, optional

2 to 4 tablespoons toasted pine nuts or sunflower

seeds for topping

 

 

 

 

Microwave or bake the potatoes in their skins until

done but still firm. Let them cool to room

temperature. Slip their skins off when they’ve cooled

and cut into 1/2- to 3/4-inch chunks and place in a

mixing bowl.

 

Meanwhile, Cut the tofu into 1/2-inch-thick slices.

Blot well between clean tea-towels or several layers

of paper towel, and cut into 1/2-inch dice.

 

Heat just enough oil to coat the bottom of a wide

skillet. Add the tofu and sauté over medium-high heat,

stirring frequently until golden on most sides.

 

Combine the tofu with the potatoes in the mixing bowl.

Add the remaining ingredients (except the optional

pine nuts or sunflower seeds) and stir together

gently. Cover and allow the salad to marinate at room

temperature for 30 minutes to an hour. if needed, add

a bit more vinaigrette to moisten, then stir again.

 

If desired, line a serving platter with mixed baby

greens, then arrange the potato salad over it. Scatter

the pine nuts over the top. Otherwise, transfer the

salad to a serving bowl and top with pine nuts, then

serve.

8 or more servings

 

VARIATION: Substitute one large sweet potato for two

of the potatoes.

 

Source: The Vegetarian Family Cookbook

Formatted by Chupa Babi in MC: 07.10.07

 

Basic Vinaigrette

1/2 cup extra-virgin olive oil

1/4 to /1/3 cup balsamic or apple cider vinegar, to

taste

1 tablespoon Dijon-style mustard

1 tablespoon honey, maple syrup, or brown rice syrup

1 teaspoon Italian or all-purpose seasoning

Combine all ingredients in a tightly lidded cruet or

bottle and shake thoroughly. Shake well before each

use.

 

Makes: About 1 cup

 

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