Vegan Crunchy Potato Salad with Lemon Kefir Dressing & Tofu
30 min
Vegan
23367
For 2 Portions
650 g
fingerling potato
250 ml
vegan kefir
200 g
tofu, plain
15 ml
rice syrup
10 g
miso
10 g
sesame seed
4 g
dill, fresh
1
lemon
1
red onion
1/2
cucumber
2 tbsp
sesame oil
2 tsp
olive oil
2 tbsp
soy sauce
salt
pepper
1. All set?
2. Preheat oven to 430°F (fan, recommended) or 465°F (conventional).
3. Wash potatoes, halve, or cut into large pieces depending on size.