@vegan_punks: FRICY TOFU POTATO SALAD 🥭 I actually love a portmanteau. I also love sweet and spicy food. So I guess we’re on the fricy train now. And I think silken tofu should be in all salad dressings, so every time we make a smashed potato salad, that’s the starting point. P.S. right now you can get 86 tofu recipes - including a load more silken tofu sauces and dressings - in a discounted bundle that include all of our tofu recipe e-books! Just comment ‘More Tofu’ and we’ll send you the details! Ingredients (serves 4-8) For the potatoes: 1kg baby potatoes Olive oil Salt For the dressing: 300g silken tofu 200g ripe mango flesh 4 tbsp chilli crisp Juice of ½ lime 1 tbsp rice vinegar 1 tbsp light soy sauce To mix in: 150g edamame beans 4 spring onions, green parts only 2 tbsp fresh coriander Instructions 1. Preheat your oven to 210°C. 2. Add the potatoes to a large pan of salted cold water, bring to the boil and cook ~15 minutes until fork-tender. Drain and leave to steam dry for a few minutes. 3. Spread the potatoes across one or two large lined baking trays, smash each one flat with the bottom of a glass, drizzle with olive oil, season with salt and roast for ~30 minutes until golden and crispy. 4. While the potatoes roast, blend the silken tofu, mango, lime juice, rice vinegar and soy sauce until completely smooth. 5. Just before serving, stir the chilli crisp through the dressing. 6. Transfer the crispy potatoes to a large bowl, scatter over the edamame, spring onion and coriander, then pour the dressing over the top. Mix well and serve.

Jess & Dan

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Friday 06 November 2026 17:30:00 GMT