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Heres a delightfully offbeat take
on a summer classic. Sautéed tofu, sun-dried tomatoes,
and a good vinaigrette team up to make this potato salad a departure
from the familiar.
- 5 medium Yukon Gold or red-skinned potatoes
1 (16-ounce) tub extra-firm tofu
1/2 medium green pepper, cut into very thin strips
1/2 medium red bell pepper, cut into very thin strips
1/4 to 1/2 cup sun-dried tomatoes (oil-cured or not), thinly
1/2 cup natural bottled vinaigrette or Basic Vinaigrette (see
1/4 cup minced fresh parsley, or more, to taste
2 scallions, thinly sliced, optional
Salt and freshly ground pepper to taste
Mixed baby greens, optional
2 to 4 tablespoons toasted pine nuts or sunflower seeds for topping
- Microwave or bake the potatoes in their
skins until done but still firm. Let them cool to room temperature.
Slip their skins off when theyve cooled and cut into 1/2-
to 3/4-inch chunks and place in a mixing bowl.
- Meanwhile, Cut the tofu into 1/2-inch-thick
slices. Blot well between clean tea-towels or several layers
of paper towel, and cut into 1/2-inch dice.
- Heat just enough oil to coat the bottom
of a wide skillet. Add the tofu and sauté over medium-high
heat, stirring frequently until golden on most sides.
- Combine the tofu with the potatoes in
the mixing bowl. Add the remaining ingredients (except the optional
pine nuts or sunflower seeds) and stir together gently. Cover
and allow the salad to marinate at room temperature for 30 minutes
to an hour. if needed, add a bit more vinaigrette to moisten,
then stir again.
- If desired, line a serving platter with
mixed baby greens, then arrange the potato salad over it. Scatter
the pine nuts over the top. Otherwise, transfer the salad to
a serving bowl and top with pine nuts, then serve.
Makes 8 or more servings.
Variation: Substitute one large sweet potato
for two of the potatoes.
1/2 cup extra-virgin olive oil
1/4 to /1/3 cup balsamic or apple cider vinegar, to taste
1 tablespoon Dijon-style mustard
1 tablespoon honey, maple syrup, or brown rice syrup
1 teaspoon Italian or all-purpose seasoning
- Combine all ingredients in a tightly lidded
cruet or bottle and shake thoroughly. Shake well before each
Makes: About 1 cup
Recipe provided courtesy of Nava Atlas;
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