Vegan Olivier Salad
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
8
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 - 17.6 oz
- Carrot - 10.6 oz
- Tofu - 10.6 oz
- Pickled Cauliflower - 7.1 oz
- Cucumbers - 1 piece
- Canned Mushroom Soup - 1 can
- Cilantro - 1.8 oz
- Scallions - 1.8 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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