Ingredients
Units
Scale
- 2.2 lbs/1 kg potatoes
- 1 tbsp vegetable oil
- 3 green onions, chopped
- 10 oz/300 g soft tofu (firm works too)
- 1 cup vegan mayo
- 1 cup unsweetened plant yogurt
- 1/2 cup vegan kimchi with its juice, roughly chopped
- 2 tbsp rice wine vinegar
- 1 tbsp sugar or sweetener of your choice
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 2 clove of garlic, minced
- pinch of MSG
- salt, pepper
- extra kimchi + juice
- 2 tbsp toasted sesame seeds
Instructions
- Start by washing and scrubbing potatoes. Slice them into 1/2 inch / 1 cm slices, and place on a baking tray. Drizzle with oil, and season with salt and pepper. Toss the potatoes until evenly coated, then arrange them in a single layer.
- Bake at 400°F/200°C for 30-40 minutes, flipping them once halfway, or until golden brown with crispy edges.
- While potatoes are baking, prepare the rest of the ingredients and the dressing. Chop green onions thinly, and cut tofu into small cubes.
- For the dressing whisk together mayo, yogurt, roughly chopped kimchi and its juice, vinegar, sugar, sesame oil, garlic powder, and minced garlic. Season with MSG, salt and pepper.
- Combine roasted potatoes (don’t have to let them cool), dressing, tofu and green onions in a large bowl, and mix everything well together. Serve immediately or chilled with sesame seeds and extra kimchi on top. Enjoy!
Notes
This salad makes 3-4 servings as a main dish, or 5-6 as a side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes