Marinated Potato-Tofu Salad

Here’s a delightfully offbeat take on a summer classic. Sautéed tofu, sun-dried tomatoes, and a good vinaigrette team up to make this potato salad a departure from the familiar.

Recipe Ingredients:

Basic Vinaigrette:
1/2 cup extra-virgin olive oil
1/4 to /1/3 cup balsamic or apple cider vinegar, to taste
1 tablespoon Dijon-style mustard
1 tablespoon honey, maple syrup, or brown rice syrup
1 teaspoon Italian or all-purpose seasoning

Salad:
5 medium Yukon Gold or red-skinned potatoes
1 (16-ounce) tub extra-firm tofu
Olive oil
1/2 medium green pepper, cut into very thin strips
1/2 medium red bell pepper, cut into very thin strips
1/4 to 1/2 cup sun-dried tomatoes (oil-cured or not), thinly sliced
1/2 cup natural bottled vinaigrette or Basic Vinaigrette (see below)
1/4 cup minced fresh parsley, or more, to taste
2 scallions, thinly sliced (optional)
Salt and freshly ground pepper to taste
Mixed baby greens (optional)
2 to 4 tablespoons toasted pine nuts or sunflower seeds for topping

Cooking Directions:

1. For Basic Vinaigrette: Combine all ingredients in a tightly lidded cruet or bottle and shake thoroughly. Shake well before each use. Makes: About 1 cup.
2. For Salad: Microwave or bake the potatoes in their skins until done but still firm. Let them cool to room temperature. Slip their skins off when they've cooled and cut into 1/2- to 3/4-inch chunks and place in a mixing bowl.
3. Meanwhile, Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, and cut into 1/2-inch dice.
4. Heat just enough oil to coat the bottom of a wide skillet. Add the tofu and sauté over medium-high heat, stirring frequently until golden on most sides.
5. Combine the tofu with the potatoes in the mixing bowl. Add the remaining ingredients (except the optional pine nuts or sunflower seeds) and stir together gently. Cover and allow the salad to marinate at room temperature for 30 minutes to an hour. if needed, add a bit more vinaigrette to moisten, then stir again.
6. If desired, line a serving platter with mixed baby greens, then arrange the potato salad over it. Scatter the pine nuts over the top. Otherwise, transfer the salad to a serving bowl and top with pine nuts, then serve.

Makes 8 or more servings.

Variation: Substitute one large sweet potato for two of the potatoes.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.