Warm Tofu and Potato Salad
Course: Lunch Servings: 2
Prep time: 30 min from scratch or 5 mins if using leftovers
Cook time: 30 min
Difficulty level: Easy
Author: Jennifer Sargison
This warm tofu and potato salad is a perfect way to use up left over tofu and potatoes or is also lovely when you have more time to make from scratch, I like to make this for friends when they visit for a tasty lunch or brunch.
It is simply your favourite basic salad tossed in olive oil, balsamic vinegar and seasoned and then topped with warm tofu and potato wedges. This is one of my favourite and easy recipes that always tastes good.
Ingredients
1 portion of peanut satay OR 1 packet of ready to use tofu (my favourite is tofoo) cut into chunks
1 medium potato cut into wedges and coated in olive oil and paprika
1 small bag of mixed salad and any other salad ingredients you like
Drizzle of olive oil
Drizzle of balsamic vinegar
Salt and pepper to taste
Method
Put the oven on to 180 C
If you’re making the tofu from scratch you will need to make it first here
If you are using packet tofu simply cut it into chunks and pop in on a lined baking tray and leave to one side (this will only take 5 minutes to warm in the oven)
Place the wedges on a baking tray and bake for 30 minutes or until fully cooked. If you are making the tofu from scratch put them in to cook at the same time as the wedges
Whilst the wedges are cooking toss the salad in the olive oil and balsamic vinegar
Divide into two bowls and season with salt and pepper
Check on the wedges and if you’re using packet tofu pop them in the oven when the wedges are about 5 minutes from being cooked
Top the salad with the wedges and tofu and enjoy straight away.
The peanut satay tofu is lovely on it’s own and I like to use left overs for a quick and easy lunch.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x