1 day Ago By Lauren Toyota
This tangy, roasted potato salad from Lauren Toyota’s Hot For Food Vegan Comfort Classics cookbook is bursting with big, bold Greek flavors, and is a welcomed change from traditional potato salad. What you need:For the tofu feta: 1 (14-ounce) block extra-firm tofu1⁄2 cup white wine vinegar1 tablespoon lemon juice1⁄2 cup unsweetened vegan milk1 teaspoon dried basil2 garlic cloves, minced2 teaspoons sea saltFor the creamy cucumber dressing: 1⁄3 English cucumber1 cup vegan mayonnaise2 tablespoons lemon juice2 garlic cloves2 teaspoons apple cider vinegar1 teaspoon finely chopped fresh dill1⁄4 teaspoon salt1⁄4 teaspoon ground pepperFor the salad: 2 pounds small red potatoes, halved1 tablespoon olive oil1 teaspoon dried oregano1⁄2 teaspoon salt1⁄2 teaspoon black pepper2 cups diced English cucumber 2 cups diced green bell pepper2 cups cherry tomatoes, halved2 cups diced red onion 1⁄2 cup pitted kalamata olives6 to 8 pepperoncini peppersDried oregano, for servingWhat you do:For the tofu feta, drain excess water from tofu and press it between paper towels to dry. Cut tofu into 1⁄2-inch cubes.
Whisk vinegar, lemon juice, milk, basil, garlic, and salt in a glass container with a fitted lid. Submerge tofu cubes in mixture, place lid on container, and refrigerate. Marinate tofu 3 hours or overnight for a stronger flavor.
For the creamy cucumber dressing, shred cucumber. Place in a sieve or double layer of cheesecloth and squeeze out excess water. Place cucumber and remaining ingredients in a high-powered blender and blend until very smooth.
Set aside.For the salad, preheat oven to 400 degrees. In a baking dish, toss potatoes with olive oil, oregano, salt, and pepper.
Bake 45 minutes, tossing once halfway through, until roasted and golden brown. Toss warm potatoes with cucumber, bell pepper, tomatoes, onion, olives, pepperoncini, and tofu feta. Drizzle with creamy cucumber dressing, sprinkle with black pepper and oregano, and serve immediately.
Chef’s tip: Be sure to dress only the amount that will be consumed. If not eating right away, do not toss potatoes with vegetables, as the cucumber and tomatoes will become soggy.This tangy, roasted potato salad from Lauren Toyota’s Hot For Food Vegan Comfort Classics cookbook is bursting with big, bold Greek flavors, and is a welcomed change from traditional potato salad.
What you need:For the tofu feta: 1 (14-ounce) block extra-firm tofu1⁄2 cup white wine vinegar1 tablespoon lemon juice1⁄2 cup unsweetened vegan milk1 teaspoon dried basil2 garlic cloves, minced2 teaspoons sea saltFor the creamy cucumber dressing: 1⁄3 English cucumber1 cup vegan mayonnaise2 tablespoons lemon juice2 garlic cloves2 teaspoons apple cider vinegar1 teaspoon finely chopped fresh dill1⁄4 teaspoon salt1⁄4 teaspoon ground pepperFor the salad: 2 pounds small red potatoes, halved1 tablespoon olive oil1 teaspoon dried oregano1⁄2 teaspoon salt1⁄2 teaspoon black pepper2 cups diced English cucumber 2 cups diced green bell pepper2 cups cherry tomatoes, halved2 cups diced red onion 1⁄2 cup pitted kalamata olives6 to 8 pepperoncini peppersDried oregano, for servingWhat you do:For the tofu feta, drain excess water from tofu and press it between paper towels to dry. Cut tofu into 1⁄2-inch cubes. Whisk vinegar, lemon juice, milk, basil, garlic, and salt in a glass container with a fitted lid.
Submerge tofu cubes in mixture, place lid on container, and refrigerate. Marinate tofu 3 hours or overnight for a stronger flavor.For the creamy cucumber dressing, shred cucumber.
Place in a sieve or double layer of cheesecloth and squeeze out excess water. Place cucumber and remaining ingredients in a high-powered blender and blend until very smooth. Set aside.
For the salad, preheat oven to 400 degrees. In a baking dish, toss potatoes with olive oil, oregano, salt, and pepper. Bake 45 minutes, tossing once halfway through, until roasted and golden brown.
Toss warm potatoes with cucumber, bell pepper, tomatoes, onion, olives, pepperoncini, and tofu feta. Drizzle with creamy cucumber dressing, sprinkle with black pepper and oregano, and serve immediately. Chef’s tip: Be sure to dress only the amount that will be consumed.
If not eating right away, do not toss potatoes with vegetables, as the cucumber and tomatoes will become soggy..
