- PREP-TIME: / READY IN: 40 MINUTES
- MAKES 5 CUPS
- SERVING SIZE: 1¼ CUPS
You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap, serve on toast, or scoop it up with apple slices.
TIPS
Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add 20 calories, 2.5 grams total fat, and 0.3 g saturated fat per serving.
Cashews: To soak cashews, place them in a bowl and cover with very hot water. Let stand 30 minutes; drain.
By Nancy Macklin, RDN,Last Updated: Apr 3, 2025
INGREDIENTS
- 6 oz. firm tofu
- 1½ cups ½-inch cubes peeled potatoes, cooked and cooled
- ½ cup chopped celery
- ½ of a small onion, chopped (¼ cup)
- ¼ cup sliced radishes
- 2 tablespoons soaked raw unsalted cashews (see tip in intro)
- 1 tablespoon nutritional yeast
- 2 teaspoons yellow mustard
- ¼ teaspoon sea salt
- 2 teaspoons extra virgin olive oil (optional, learn more)
- ⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- Freshly ground black pepper, to taste
- Paprika
- Red leaf lettuce leaves
- 4 crispbread crackers
INSTRUCTIONS
- Place tofu between paper towels. Top with a plate weighted with an unopened can of food. Let stand 30 minutes to press out as much liquid as possible, replacing paper towels once during pressing. Cut tofu into ½-inch cubes. In a large bowl toss together tofu, potatoes, celery, onion, and radishes.
- For oil-free: In a small food processor or blender combine cashews, nutritional yeast, mustard, and salt. (If using oil: In a small food processor or blender combine cashews, nutritional yeast, mustard, salt, and oil.) Process until smooth, gradually adding plant milk until dressing is the consistency of ranch dressing. Add dressing to vegetables; gently toss to coat. Season with pepper and sprinkle with paprika.
- Serve on red leaf lettuce with crispbread crackers.
NUTRITIONAL INFORMATION:
Per serving (1¼ cups): 215 calories, 29 g carbohydrates, 13 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 228 mg sodium, 3 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.