Crispy Tofu Potato Salad

Start by preparing the tofu. Crumble:

• 1 block (350–400g) of firm tofu

and mix with:

• 2 tablespoons of soy sauce,
• 1 tablespoon of maple syrup,
• 1 tsp smoked paprika,
• ½ tsp garlic powder,
• ½ tsp onion powder, And
• ½ tsp dried oregano.

Spread on a baking sheet and bake at 400°F cook for 10 minutes, then turn over and cook for another 10 minutes until the tofu is golden brown and crispy.

Meanwhile, cut into cubes:

• 12–16 medium potatoes (approximately 2–2.4 kg), while preserving the skin.

Cook in boiling salted water until fork-tender, then drain. Lightly mash half of the potatoes and leave the other half cubed.

In a large bowl, whisk together the sauce:

• 1 cup of vegan mayonnaise,
• 2 tablespoons of lemon juice,
• ½ tsp salt,
• ½ tsp sugar, And
• a pinch of cayenne pepper.

Stir the potatoes and crispy tofu into the sauce until well coated. Serve hot or cold.

Optional additions: diced celery, red onion, fresh dill or green onion.