This tangy, roasted potato salad from Lauren Toyota’s Sizzling For Meals Vegan Consolation Classics cookbook is bursting with massive, daring Greek flavors, and is a welcomed change from conventional potato salad.
What you want:
For the tofu feta:
1 (14-ounce) block extra-firm tofu
1⁄2 cup white wine vinegar
1 tablespoon lemon juice
1⁄2 cup unsweetened vegan milk
1 teaspoon dried basil
2 garlic cloves, minced
2 teaspoons sea salt
For the creamy cucumber dressing:
⅓ English cucumber
1 cup vegan mayonnaise
2 tablespoons lemon juice
2 garlic cloves
2 teaspoons apple cider vinegar
1 teaspoon finely chopped contemporary dill
1⁄4 teaspoon salt
1⁄4 teaspoon floor pepper
For the salad:
2 kilos small purple potatoes, halved
1 tablespoon olive oil
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
2 cups diced English cucumber
2 cups diced inexperienced bell pepper
2 cups cherry tomatoes, halved
2 cups diced purple onion
1⁄2 cup pitted kalamata olives
6 to eight pepperoncini peppers
Dried oregano, for serving
What you do:
- For the tofu feta, drain extra water from tofu and press it between paper towels to dry. Reduce tofu into ½-inch cubes. Whisk vinegar, lemon juice, milk, basil, garlic, and salt in a glass container with a fitted lid. Submerge tofu cubes in combination, place lid on container, and refrigerate. Marinate tofu for 3 hours or in a single day for a stronger taste.
- For the creamy cucumber dressing, shred cucumber. Place in a sieve or double layer of cheesecloth and squeeze out extra water. Place cucumber and remaining substances in a high-powered blender and mix till very clean. Put aside.
- For the salad, preheat oven to 400 levels. In a baking dish, toss potatoes with olive oil, oregano, salt, and pepper. Bake for 45 minutes, tossing as soon as midway via, till roasted and golden brown. Toss heat potatoes with cucumber, bell pepper, tomatoes, onion, olives, pepperoncini, and tofu feta. Drizzle with creamy cucumber dressing, sprinkle with black pepper and oregano, and serve instantly.
Cooking tip: Make sure you gown solely the quantity that will likely be consumed. If not consuming straight away, don’t toss potatoes with greens, because the cucumber and tomatoes will get soggy.
