Vegan Olivier Salad with Tofu
shared by Кухня Nibblore
This hearty vegan take on Russian Olivier salad combines tender tofu, boiled vegetables, pickles, and green peas. A lemon-Dijon vegan mayonnaise dressing delivers the familiar creamy flavour, while cooling the potatoes before dicing helps them hold their shape. It is an ideal make-ahead dish for a festive spread or a filling lunch. • Boil the vegetables in their skins so they absorb less water and hold their shape better when diced. • If the pickles contain a lot of brine, gently squeeze out the excess before weighing to prevent a watery salad. • For especially neat, firm pieces, chill the cooked vegetables completely in the refrigerator before dicing. • Replace the spring onions with 30 g finely diced red onion, soaked in cold water for 10 minutes and drained. • Instead of canned peas, use 200 g frozen peas: boil them for 2 minutes, then cool quickly. • Dijon mustard can be replaced with mild Russian-style mustard; reduce the amount to 1 teaspoon. • Dill pickles can be replaced with vegan-friendly sweet pickles, though the salad will taste sweeter. Store the salad in an airtight container in the refrigerator for up to 3 days. Do not freeze it, as the vegetables and dressing will become watery after thawing. Serve cold; reheating is not required.
- Total time
- 60 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 500 gpotatoes, small and scrubbed
- 250 gcarrots, scrubbed
- 300 gfirm tofu, drained and patted dry
- 180 gdill pickles, finely diced
- 200 gcanned green peas, drained
- 40 gspring onions, thinly sliced
- 15 gfresh dill, finely chopped
- 180 gvegan mayonnaise
- 2 tspDijon mustard
- 1 tbsplemon juice
- ½ tspsalt
- ¼ tspground black pepper
Instructions
- 1Place the potatoes and carrots in a saucepan with a capacity of at least 3 litres and cover with cold water by 3–4 cm. Bring to a boil over high heat, then reduce to a moderate simmer; cook the carrots for 18–22 minutes and the potatoes for 22–30 minutes, until a knife enters the centre with slight resistance so the vegetables do not become mushy.
- 2Remove the cooked vegetables from the water and leave them to cool completely for at least 20 minutes. Peel the potatoes and carrots, cut them into roughly 8 mm dice, and transfer them to a large bowl.
- 3Cut the drained tofu into roughly 8 mm dice. Add it to the vegetables along with the dill pickles, green peas, spring onions, and dill.
- 4In a separate bowl, stir together the vegan mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. Taste the dressing and adjust the salt according to how salty the pickles are.
- 5Add the dressing to the salad and fold gently with a large spoon, taking care not to crush the vegetables or tofu. Cover and refrigerate for 30 minutes, then stir once more and serve at 8–12°C.