Curried Potato Tofu Salad

I’m hooked on reading. If I find myself without whatever novel I’m currently inhaling, I’ll get my hands on any nearby magazines, brochures, or even labels.

I’m especially drawn to recipes. I love reading cookbooks while I eat, is that weird?

It does mean I come across a lot of sub-par, uninspired recipes that clearly haven’t undergone much testing, typically in non-cookbook sources. Such was the case when I saw a recipe for samosa potato salad in a calendar I was browsing the other day.

I’m sure the quarter cup of dressing for two pounds of potatoes would have been… fine… but I for one would be less than content with such a scantily clad salad.

The dressing wasn’t that inspired, either. Oil, cider vinegar, and honey? Come on.

But the picture was really tempting and it inspired a craving for some sort of curried potato salad in me.

I took the basics from the original recipe, amped it up with mayo, veggies, and protein for a weeknight-friendly, all-in-one salad that’s great for lunch the next day too.

Without further ado…

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Curried Potato Tofu Salad

Makes 4 to 6 meal-sized portions
Inspired by a boring recipe in a calendar

2 pounds potatoes (approximately 5 medium to large), halved
1 cup peas

1 pound tofu, cubed
Oil
2 tablespoons honey
2 teaspoons grated fresh ginger
1 shallot, finely diced
Salt

1 cup shredded red cabbage
2 carrots, julienned
2 scallions
1/2 cup cilantro

1/2 cup mayonnaise (I used Hellman’s vegan)
1/4 cup cider vinegar
1 tablespoon curry powder

Cover the potatoes with moderately salted water and bring to a boil. Cook until just nearly done, adding the peas for the last two minutes of cooking. Drain.

While the potato is cooking, heat any neutral oil in a heavy pan over medium heat until nearly smoking. Add the cubed tofu and cook on all sides until nicely browned and crispy.

When browned, turn the heat to low. Mix the honey, ginger, and shallot, and pour over the tofu and cook for about five minutes or until a glaze forms on the tofu. Sprinkle with a little salt to taste.

While the potato and tofu cook, prep the vegetables from cabbage through to cilantro. Mix the mayonnaise with the cider vinegar and curry powder.

While the potatoes are still hot, chop them into whatever sized cubes you like. I just broke them apart with a metal spatula in the pot to be frank. toss half the dressing over the hot potatoes.

Add the vegetables and tofu mixture to the potatoes and mix in the rest of the dressing. Add more salt to taste, and hot sauce if you want it spicier.

Take it on a picnic like we did, or eat it in your favourite bowls at home. Do not serve in a super tiny bowl like the one I photographed it in because that’s not enough food, it was just the only clean bowl I had.

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