Vegan Olivier Salad
Salads • Russian
Description
Almost the same, but instead of eggs, use tofu with a similarly neutral flavor, and instead of regular mayonnaise, use vegan mayonnaise, which can be bought at specialty supermarkets. This recipe was shared by the head chef of a popular American restaurant.
Ingredients
- Potato 20 oz
- Carrot 10 oz
- Tofu 10 oz
- Pickled Cauliflower 5 oz
- Cucumbers 1 piece
- Canned Mushroom Soup 1 can
- Cilantro 0 oz
- Scallions 0 oz
- Mayonnaise to taste
- Paprika to taste
- Salt to taste
Step-by-Step Guide
Step 1
Boil the potatoes and carrots in boiling water until cooked through.
Step 2
Cut the tofu into small cubes.
Step 3
Sauté the tofu in olive or coconut oil.
Step 4
Add spices (sweet paprika, salt) to taste.
Step 5
Dice the boiled vegetables and cucumbers into small cubes.
Step 6
In a large bowl, combine the vegetables and canned peas.
Step 7
Add the sautéed tofu.
Step 8
Dress with mayonnaise and season with salt.
Step 9
Add chopped herbs.
Step 10
Serve.
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