Potato salad is forever the crowd pleaser. But all too often it’s reduced to a sad, sloppy, mayonnaise-laden mush, devoid of flavour and nutritional value. This recipe holds the joy of a potato salad at its core but takes a lighter approach with a soy lemon yoghurt. The tofu scramble adds a textural element, in addition to much-needed protein. Pink pickled onions are the perfect tangy foil to the creamy dressing.

Serves 4–6 Potato, kale and onion salad

Prep Time: 15 minutes

Cook Time: 20–30 minutes

Ingredients

For the pink pickled onions
2 red onions, finely sliced
200 ml apple cider vinegar
1tsp raw cane sugar
For the potato salad
600 g miniature waxy potatoes, halved
3 tbsp olive oil
200 g kale, ribs removed and torn
300 g block firm tofu, drained and pressed
1 tbsp light soy sauce
1 tsp maple syrup
Sprouted greens or cress to garnish

For the lemon pepper yoghurt

8 tbsp soy yogurt
1 clove garlic, minced
Juice of half a lemon
Pinch sea salt flakes
½ tsp cracked black pepper

Method

Mix all the ingredients for the onions in a jar and set aside to pickle while you make the rest of the dish.
Preheat your oven to 180°C. Arrange the potatoes in a single layer on a lined baking sheet and drizzle with 1tbsp olive oil. Bake for 20 minutes.
Meanwhile, crumble the tofu into small pieces and mix with 1tbsp olive oil, white soy sauce, and maple syrup. Add this mixture to a separate tray, and pop it in with the potatoes for a further 10–15 minutes or until it’s beginning to crisp.
Meanwhile, massage the kale with the remaining 1tbsp olive oil until it begins to soften.
Add all the ingredients for the yogurt to a bowl and whisk them together. Taste and adjust the seasoning to your liking.
When the potatoes and tofu are cooked, mix through the kale and half the dressing. Tumble them into a serving bowl and top with the remaining dressing, some pink pickled onions, and fresh sprouted greens.