Lenten Olivier Salad

8 servings

50 minutes

Almost everything is the same, only instead of eggs - tofu with the same neutral taste, and instead of regular mayonnaise - vegan mayonnaise, which you don't have to make yourself, but buy in specialized supermarkets. The recipe was shared by the brand chef of the Gayane's restaurant Gayane Breiova.

Energy value per serving

• Calories: 128.4
• Proteins: 7.8g
• Fats: 1.9g
• Carbohydrates: 20.7g

Ingredients

• Potato: 500 g
• Carrot: 300 g
• Tofu: 300 g
• Pickles: 200 g
• Cucumbers: 1 pc
• Canned green peas: 1 jar
• Coriander: 50 g
• Green onions: 50 g
• Vegan Mayonnaise: to taste
• Sweet paprika: to taste
• Salt: to taste

Cooking steps

1. Boil potatoes and carrots in boiling water until cooked.

   Required ingredients:

   • Potato: 500 g
   • Carrot: 300 g

2. Cut the tofu into small cubes.

   Required ingredients:

   • Tofu: 300 g

3. Fry the tofu in olive or coconut oil.

   Required ingredients:

   • Tofu: 300 g

4. Add spices (sweet paprika, salt) to taste.

   Required ingredients:

   • Sweet paprika:  to taste
   • Salt:  to taste

5. Cut the boiled vegetables and cucumbers into small cubes.

   Required ingredients:

   • Potato: 500 g
   • Carrot: 300 g
   • Pickles: 200 g
   • Cucumbers: 1 piece

6. In a large bowl, mix the vegetables and canned peas.

   Required ingredients:

   • Canned green peas: 1 jar

7. Add fried tofu.

   Required ingredients:

   • Tofu: 300 g

8. Fill with mayonnaise and add salt.

   Required ingredients:

   • Vegan Mayonnaise:  to taste
   • Salt:  to taste

9. Add chopped greens.

   Required ingredients:

   • Coriander: 50 g
   • Green onions: 50 g

10. To serve.