WARM “MEATY” POTATO SALAD
This salad has walnut tofu “meat” and of course, potatoes with a dill pesto!
Get the recipe 👇🏼🥔
* One pound mini potatoes
* 1 cup walnut tofu meat (recipe on terianncarty’s website)
* 1 cup frozen peas
* 4 cups baby spinach
* 1/2 cup dill pesto (more to taste)
* 3 tbsp evoo
* Fresh dill
* 1/2 cup micro greens
* 1/2 tsp chili flakes
* Maldon sea salt and cracked pepper
Preheat oven to 400. Parboil the potatoes in salted water until just fork tender. Place a strainer above the potatoes and put peas in to steam. Drain potatoes and place on baking sheet. Set peas aside while potatoes are baking. Drizzle 🥔with olive oil and seasoning with salt and pepper. Place in preheated oven for 25 min. Shaking halfway. Preheat a pan and drizzle with olive oil and chili flakes. Add in tofu meat , roasted potatoes, pesto, spinach, toss to combine and cook until spinach JUST starts to soften. Toss everything in a bowl, add peas, micro greens and taste for seasoning.
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