Vegan German Potato Salad
A warm, comforting vegan twist on classic German Kartoffelsalat: tender red potatoes tossed in a tangy mustard and apple cider vinegar dressing, topped with crispy smoked tofu "bacon". Ready in about 45 minutes.
Ingredients
For the vegan bacon:
- 1 cup smoked firm tofu sliced
- 1 tsp cumin ground
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 Tbsp olive oil
For the salad:
- 10 red potatoes washed
- 1 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 cloves garlic crushed
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp red pepper flakes
- 1 cup parsley fresh, chopped, for serving
- 1 cup vegan creme fraiche for serving
Instructions
- Place the washed potatoes in a large pot, cover with water and bring to a boil.
- Reduce the heat and simmer until tender, about 20 minutes. Drain the water and let the potatoes cool, then cut them into large pieces and set aside.
- Meanwhile, make the "bacon". Heat a skillet over medium heat and add the olive oil, then add the sliced tofu, smoked paprika, garlic powder and cumin.
- Fry, stirring occasionally, until all the tofu pieces are crispy.
- Take the tofu "bacon" out of the skillet and set aside.
- In the same skillet over medium heat, slowly add the apple cider vinegar and Dijon mustard. Stir to combine, then add the crushed garlic.
- Simmer for about 2 minutes, then add the brown sugar, salt, black pepper and red pepper flakes.
- Add the cooked potatoes to the skillet and stir to coat them in the dressing.
- Cover the skillet and let it sit for about 5 minutes, so the flavors can come together.
- Top with the crispy tofu "bacon" and serve with fresh chopped parsley and vegan creme fraiche.
Notes
Slice the tofu thin so it crisps up properly in the skillet. Serve the salad warm, while the potatoes still soak up the dressing. Leftovers keep in an airtight container in the fridge for up to 3 days; warm them gently before serving and add the parsley and vegan creme fraiche fresh.