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.
Calories128.4kcal
Proteins7.8grams
Fats1.9grams
Carbohydrates20.7grams
Potato
500
g
Carrot
300
g
Tofu
300
g
Pickled cucumbers
200
g
Cucumbers
1
pc
Canned green peas
1
jar
Cilantro
50
g
Spring onion
50
g
Vegan mayonnaise
to taste
Sweet paprika
to taste
Salt
to taste
1
Boil potatoes and carrots in boiling water until cooked.
- Potato: 500 g
- Carrot: 300 g
2
Cut the tofu into small cubes.
- Tofu: 300 g
3
Fry the tofu in olive or coconut oil.
- Tofu: 300 g
4
Add spices (sweet paprika, salt) to taste.
- Sweet paprika: to taste
- Salt: to taste
5
Cut the boiled vegetables and cucumbers into small cubes.
- Potato: 500 g
- Carrot: 300 g
- Pickled cucumbers: 200 g
- Cucumbers: 1 piece
6
In a large bowl, mix the vegetables and canned peas.
- Canned green peas: 1 jar
7
Add fried tofu.
- Tofu: 300 g
8
Fill with mayonnaise and add salt.
- Vegan mayonnaise: to taste
- Salt: to taste
9
Add chopped greens.
- Cilantro: 50 g
- Spring onion: 50 g
10
To serve.
