Enjoying a potato salad picnic with breaded tofu brings many health benefits to the table. Firstly, the potato salad offers a nutritious mix of ingredients. Potatoes are rich in potassium, vitamin C, and fibre, promoting heart health and aiding digestion. Celery adds crunch and is packed with antioxidants and vitamins, while spring onions provide a subtle onion flavour along with vitamins A and K. Gherkins not only contribute tanginess but also offer probiotics for gut health. Including Dijon mustard enhances flavour and contains antioxidants and anti-inflammatory properties, which are beneficial for overall health.
Accompanying the potato salad, the homemade mayonnaise adds a creamy texture without compromising health. Made from cashews, soy milk, and a touch of maple syrup for sweetness, this mayonnaise is dairy-free and offers healthy fats, protein, and essential nutrients. Dijon mustard provides a zingy flavour while contributing additional antioxidants. White vinegar aids digestion and may help regulate blood sugar levels. Dill adds a refreshing taste and contains various vitamins and minerals, including vitamin A and iron, promoting immune function and energy production.
Completing the picnic ensemble, the breaded tofu offers a plant-based protein option with a delightful crunch. Tofu is a versatile ingredient rich in protein, calcium, and iron, supporting muscle health and bone strength. Marinated in soy sauce for flavour and a hint of umami, the tofu is coated in a gluten-free breadcrumb mixture, providing a crunchy exterior without gluten-related concerns. Brown rice flour and arrowroot offer a gluten-free alternative to traditional breading, while garlic salt and veggie stock powder enhance taste without excess sodium. This wholesome combination satisfies taste buds and nourishes the body, making it a perfect addition to any picnic spread.
Potato salad picnic with breaded tofu
Ingredients
Potato Salad Base
- 1.5 kg potatoes peeled and cut into 2 cm cubes
- 2 celery sticks sliced lengthways and then sliced finely
- 5 spring onions diced finely
- ½ cup gherkins finely chopped
- 1 tbsp dijon mustard
Mayonnaise
- 1 cup cashews
- ½ cup soy milk
- 1½ tbsp dijon mustard
- 2 tbsp white vinegar
- 1 tsp maple syrup
- ½ tsp dill
- ½ tsp galic salt optional
Breaded Tofu
- 2 pkts firm tofu
- 2 tbsp soy sauce
- 2 tbsp gluten-free breadcrumb
- ½ cup brown rice flour
- ¼ cup arrowroot
- 1 tbsp garlic salt optional
- ½ tsp veggie stock powder
Instructions
- Preheat oven to 200°C (400°F). Soak the cashews in boiled water in a heat-proof bowl and set aside. In a large pot, bring water to the boil and add the potatoes, cover and bring back up to the boil again. Uncover and cook for 5-6 mins (careful not to overcook the potatoes, they should be firm but edible). Run the cold tap over the potatoes until the hot water has been replaced with cold, and keep running until the potatoes are thoroughly cold, drain and set aside.
- Pat dry the tofu with a paper towel to remove excess liquid, slice in half lengthways, then slice both halves in 3rds so you have 12 tofu steaks in total. Place in a bowl and douse in the soy sauce. Place the tofu in the breading and press down firmly to make the coating stick to the tofu, flip and coat the other side. Place the tofu on a lined baking tray and bake for 20 mins, then flip the tofu with a spatula and bake for an additional 10 mins.
- While the tofu is baking, make the potato mayonnaise in a high-speed blender, blend the all the ingredients until smooth (add soy milk to avoid a thick consistency). Chuck the mayonnaise in the fridge or freezer to chill for 5 mins or so.
- Combine the potatoes, mayonnaise, celery, spring onions, gherkins, Dijon mustard and freshly ground black pepper.
- Serve the potato salad with the breaded tofu and a side of lettuce, cucumber and relish. Sprinkle the potato salad with smoked paprika and pepper. Enjoy.
