moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/
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Main Dishes, Recipes · April 5, 2021

Tofish and Chips – V & GF

Jump to Recipe Print Recipe
tofish and chips

Vegan Tofish and Chips.

A couple years ago I went to By Chloe’s London location and was instantly addicted to their fish and chips. My version is air fried rather than deep fried, but has the same crunch and fishy flavor thanks to the seaweed coating. Whether you’re vegan or not, this recipe is a must try!

tofish and chips

Tofish = Tofu Fish

Tofu is a vegan staple. It’s both a great source of protein and can morph into virtually anything you want it to. There are vegan fish alternatives out there, but for the most part I try to steer away from animal product alternatives. Though I do recommend them if you’re newly transitioning to veganism or are just trying to overall reduce your consumption of animal products. Animal product alternatives are mostly made with processed ingredients and chemicals which is why I don’t recommend them long term, but again if you’re looking to reduce your consumption or are missing the taste of fish, they really come in handy. A few of the healthiest companies out there that make fish alternatives include:

  • The Plant-Based Seafood Co
  • Sophie’s Kitchen
  • Vegan Zeastar

I used a high protein tofu (super firm tofu) because it has little water making it chewier like authentic fish. It also has a much higher protein content than regular soft tofu. Here are a few you can find online:

Nasoya Super Firm Tofu safeway
$314g Protein/Serving Nasoya Super Firm Tofu
(Safeway)
14g Protein/Serving Hodo Firm Tofu amazon
$3.6914g Protein/Serving Hodo Firm Tofu
(Amazon)
14g Protein/Serving Hodo Firm Tofu fresh direct
$514g Protein/Serving Hodo Firm Tofu
(Fresh Direct)

Seaweed is a MUST in this recipe – without it you won’t have the seafood flavors. I use seaweed snacks because they’re more flavorful than traditional nori. Here are my two favorites found on Amazon:

gimMe Seaweed Snacks amazon
$16 / 20-packgimMe Seaweed Snacks
(Amazon)
sea snax amazon
$9 / 6-packSea Snax
(Amazon)

The bread crumbs are what make this tofish unique from traditional fish and chips recipes. Typically, the fish are deep fried. Deep fried foods are one of the unhealthiest things you can put into your body, so we avoid that over here at all costs. Instead, you’ll be coating the tofu in a light oat flour based batter then rolling it in bread crumbs. I used Longeve’s plain breadless crumbs below, but cauli crunch is a great option too. Here are both found on Amazon:

Longeve Panko Breadless Crumbs amazon
$8Longeve Panko Breadless Crumbs
(Amazon)
Longeve Plain Breadless Crumbs amazon
$8Longeve Plain Breadless Crumbs
(Amazon)
Cauli Crunch amazon
$20 / 2-packCauli Crunch
(Amazon)
tofish and chips

Miso, Tamari, & Lemon Marinade

The most important part of this recipe is the marinade – it’s what will keep your dish from being bland. I personally let mine marinate for an hour or two to really absorb the flavors. You can have them marinate for as quick as 30 minutes though if you’re in a rush.

tofish and chips

Cajun Chips / Fries

What is tofish without the chips?? I absolutely love fries, and this baked version with cajun seasoning is my personal favorite. If you don’t have cajun seasoning, you can sub it with paprika, garlic, whatever you’d like!

tofish and chips

{Related Recipes: If you like this recipe you’ll love my LEMON PEPPER TOFU and my DECONSTRUCTED BAKED POTATO BOWL.}

tofish and chips
Print Recipe

Tofish and Chips

Vegan fish and chips recipe inspired by By Chloe London.
Servings: 4 people

Ingredients

  • 1 block super firm tofu
  • 1 lemon, juice from
  • 2 tsp miso paste
  • 2 tsp tamari, soy sauce, or coconut aminos
  • 2 packages mini nori sheets see blog post for product links
  • 1/4 cup oat flour
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/4 cup water
  • 1/2 cup gluten-free bread crumbs see blog post for product links
  • 2 russet potatoes, peeled
  • 1 tbsp avocado oil
  • 1-2 tbsp cajun seasoning
  • vegan ranch see blog post for product links

Instructions

  • Wash tofu then pat dry. Chop into strips and cut a few horizontal lines into each tofu strip making sure not to accidentally cut all the way through. This will help to make it “flaky.” Lay tofu strips evenly in a shallow dish.
  • In a small dish combine the miso paste, tamari, and lemon juice. Pour over the tofu and make sure each strip is evenly coated from the top to bottom. Let marinate in the fridge for at LEAST 30 minutes – the longer it marinates the better.
  • When the tofu is nearly done marinating, preheat your air fryer or oven to 400 degrees.
  • Create your batter by combining the oat flour, nutritional yeast, water, and salt in a shallow dish. Make sure to mix well to avoid any clumps. In a separate shallow dish, add your breadcrumbs. Cut your nori sheets to fix the exact size of the tofu strips.
  • Add a sheet of nori onto each tofu strip. To make it taste even fishier, don’t hesitate to add a second sheet. If it’s not sticking well, wet your fingers a bit to help it stick.
  • Dip your tofu into the batter then coat with the breadcrumbs. Add to your air fryer (or parchment lined baking tray if you don’t have an air fryer) and repeat. Bake for 20 minutes flipping once halfway through.
  • For the fries, peel the potatoes and chop into wedges. Add to a mixing bowl with the avocado oil and cajun seasoning. The more seasoning you use, the spicier the fries. If you don’t have cajun seasoning, you can season however you’d like – a go-to seasoning for me is paprika. Bake fries for 25-30 minutes flipping once halway through.
  • Serve the tofish and chips with vegan ranch dressing and additional lemon wedges.

In: Main Dishes, Recipes · Tagged: fish and chips, gluten free recipes, high protein recipes, main dishes, tofish and chips, tofu recipes

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quinoa tofu tacosQuinoa & Tofu Meat Tacos – V & GF
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Quinoa & Tofu Meat Tacos – V & GF

I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

join the club

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  • Bread & Loafs
  • Breakfast
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on the blog

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Vegan Steamed “Crab” Dumplings

Vegan Steamed “Crab” Dumplings

instagram

Follow @theplantcollective_

moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/
dill pickle potato salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday! here’s one of my easiest recipe of all time, perf for summer☀️ eat as is, atop a bed of lettuce, or alongside a phat burger 🍔 here’s how to make:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—peel 3 russet potatoes then add to a pot of water. bring water to a boil. once potatoes are tender, drain and set aside to cool.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—in a bowl mix 1/4 cup vegan mayo (I like @primalkitchenfoods or @chosenfoods ), one diced red bell pepper (can sub for celery), 1/4 cup fresh dill, 1/4 cup fresh chives, 2 diced pickles, 2 tsp dijon mustard, and a tsp of sea salt.
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—chop potatoes into large cubes and add into the mix. store in the fridge for up to 5 days 🥔
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