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–+ servings

Potato salad picnic with breaded tofu

Nicole MorganNicole Morgan
Indulge in the delightful combination of flavours and textures with our Potato Salad Picnic featuring crispy breaded tofu! This picnic idea is perfect for those seeking a light yet satisfying meal.
Give this Potato Salad Picnic with Breaded Tofu a try for your next outdoor gathering. It's a fantastic way to enjoy a light and refreshing meal that satisfies your culinary desires.
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Course Salad
Servings 4 servings

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.
Keyword picnic, plant-based, potato salad, wfpb
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