Vegan Soul Food Potato Salad Recipe
This Soul Food Potato Salad is the vegan version of a southern staple. Perfect for every occasion!
Servings 13 servings (0.5 cup)
Calories 109kcal
Equipment
Ingredients
- 4-6 cups water (for boiling potatoes)
- 5-6 medium russet potatoes (about 2.5 -3 lbs) (note 1)
- 1 14 ounce extra firm tofu
- pinch black salt (India Black Kala Namak) (note 2) optional
- 1 cup vegan mayo (note 3)
- 3 ½ tablespoons mustard BBQ sauce or yellow mustard
- ⅔ cup pickle relish
- ½ teaspoon smoked salt or sea salt however I highly recommend smoked salt
- ¼ teaspoon black pepper
- 2 green onion stalks, chopped or ¼ purple onion, chopped
- parsley and paprika for garnish optional
Instructions
Prep "Tofu Egg"
- Press tofu by wrapping in thick paper towels or clean cloth kitchen towel. Place a plate a couple of heavy books or cast-iron pan on top of your tofu and let it press for 20 minutes.
- Once your tofu is drained, slice the block into thin strips. Rotate and slice the other way, then chop everything down into small, even pieces. Add to a small mixing bowl and sprinkle some black salt on top and toss slightly. This will help it taste like boiled eggs. Set this aside with the rest of your prepped ingredients.
You can use a tofu press for this step, but honestly I rarely bother for recipes like this one. Since we are going for a soft, egg-like texture, you do not need it to be super firm. Simply drain the liquid, wrap the block in a paper towel, and give it a gentle squeeze.
Boil Potatoes
- Rinse and scrub potatoes clean. Peel and chop them in to cubes.
- Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are "fork tender." (Meaning you can pierced them with a fork.) Drain the potatoes in a colander and add to a mixing bowl.
Mixing Potato Salad Dressing
- Next begin to make you sauce by adding to a bowl your vegan mayo, pickle relish, mustard BBQ sauce, smoked salt, and black pepper. Whisk together until combined. Taste and adjust seasonings to your liking.
Putting it together
- Add the tofu egg and chopped onions to your large mixing bowl with the potatoes. Pour the potato salad sauce on top and mix everything together until the potatoes are fully coated, gently mashing a few as you go if you like a creamier texture.
- Cover and chill for 2 hours if you desire cold potato salad (Overnight is best). Garnish with paprika and parsley and serve with some vegan ribs, fried oyster mushrooms, or BBQ lentil meatballs!
Video
Notes
- Russet potatoes are best in potato salad. However, use whatever you have on hand.
- India Black Kala Namak (black salt) is optional, however it really adds a nice egg flavor to your tofu, so I HIGHLY recommend it. It is a staple to use in tofu scramble recipes.
- I use my vegan tofu mayo recipe, but you can use a storebought mayo if you want. The macros are based on me using my tofu mayo.
Nutrition
Serving: 0.5cup | Calories: 109kcal | Carbohydrates: 18g | Protein: 6g | Fat: 2g | Sodium: 390mg | Potassium: 341mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 1mg