Potato and Aubergine Winter Salad With Tofu

In between complaining about the cold and longing for summer salads, I sometimes remember that winter is one of the best times to get creative with your meals, and that ‘winter’ and ‘salads’ are not mutually exclusive. In fact, winter salads have become one of my recent go-to dishes. They take full advantage of unique seasonal produce and flavours, delivering a hearty meal that combines the health benefits of eating an abundance of fruits and veggies with the warmth we expect from winter cuisine.

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Salads like this one display how healthy eating has to be neither difficult, nor boring and insubstantial even for an appetite as grand as my own (lol), provided you do your research and look beyond how salads are portrayed in popular culture. The key to making them filling usually involves adding a starchy base, such as potatoes in this recipe, and/or a protein. Tofu has to be one of my favourite protein sources for salads because not only can you cook it in such a wide variety of ways, but it also adds a chewier texture to accompany the overall ‘crunch’ of the dish. And if you aren’t a fan of tofu? No problem. Simply emit it or replace with a protein of your choice, such as black beans, lentils, tempeh… The possibilities are really quite endless.

Vegan potato salad recipe

The recipe whatismaria.com brings to you today (since when have I started talking in third person?!) is luxurious as both a main dish and a side. The subtly sweet, velvety flavour of the aubergines harmonises with the ‘crunchy on the outside, soft on the inside’ potatoes which in turn decorate your home in an aroma you will wish to retain for as long as possible (provided you don’t burn them, that is). Serve this straight away, or if meal prep is your cup of tea – store in the fridge for a quick, nourishing pacelunch.

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Potato salad with roasted aubergines

Recently, a week or so of sub-zero temperatures and even a few snowflakes that melted before their collision with the ground gave way to milder temperatures, rendering anything that is not a steaming bowl of oatmeal or soup somewhat socially acceptable. Hence, I will be eating plenty of winter salads over the upcoming weeks. Let me know in the comments if you give this one a go, and whether you like to eat salads in winter too or prefer to keep them reserved for the summer!

Potato salad with roasted aubergines

Potato and Aubergine Winter Salad With Tofu

  • Servings: 2 as a main, 4 as a side
  • Difficulty: easy
  • Print

Luxurious and full of seasonal flavours, this salad is ideal as a comforting main course or a side. Serve straight away or keep refrigerated.

Potato salad with roasted aubergines


Credit: whatismaria.com

Ingredients

  • 750g new potatoes, chopped into quarters
  • 1 small aubergine, chopped into thin circles
  • 1/2 block firm tofu (around 200g)
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 1 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp ketchup
  • 1 tsp lemon juice
  • 1/2 cup chopped parsley
  • 1/2 cup purple cabbage, chopped
  • 1 cup spinach leaves
  • 1/2 cucumber, chopped
  • 1 cup cherry tomatoes
  • salt and pepper
  • soy yoghurt, to serve

Directions

  1. Preheat an oven to 20 degrees C / 392 F. Boil the potatoes for 10-15 minutes, until soft.
  2. Meanwhile, chop the tofu into bite-sized pieces and toss together in a bowl with the ketchup, 1/2 tsp paprika, 1 tbsp soy sauce and the lemon juice. Leave to stand aside.
  3. Drain the potatoes and wash with cold water. Cover a baking tray with a sheet of baking paper, and lay out the potatoes, sprinkling with the turmeric, the dried rosemary, the remaining paprika and 1 tbsp olive oil. Add salt and pepper to taste. Bake in the oven for around 30 minutes, until crispy on the outside.
  4. Cover a separate baking tray with a sheet of baking paper, and lay out the aubergine slices. Drizzle with 1 tbsp soy sauce, 1 tbsp olive oil, the chopped parsley and salt and pepper to taste. Bake in the oven for around 20-25 minutes.
  5. Meanwhile, heat some cooking spray in a non-stick frying pan on a medium-high heat. Add the tofu and fry for around 10 minutes, stirring at frequent intervals, until firm and slightly crispy.
  6. In a large mixing bowl, combine the potatoes, the tofu, the cabbage, the spinach leaves, the cucumber, the cherry tomatoes and a pinch of sea salt if desired. Serve with the roasted aubergine slices and a few tablespoons of soy yoghurt.

Vegan winter salad recipe

Lots of love, Maria ♡

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Easy Pea and Avocado Pesto

I know I have been astoundingly bad at creating seasonal recipes and content in general, but I promise I will try my best to post something that is more in synch with the festive mood going around the Internet over the next couple of weeks. However, in my humble opinion this could count as a Christmas recipe? I mean, not only does its colour resemble a Christmas tree, but pasta could potentially make a delicious, even if somewhat unorthodox side dish for your holiday table.

During the winter months, I adore eating pasta whenever the chance arises. It’s very easy to make, super comforting and versatile. Definitely perfect for someone like myself, who struggles with dark evenings and cold weather (I know, I am probably the least stereotypical Russian you will ever meet). However, that is not to say that this pesto does not have a variety of other uses. It can be eaten on toast with some fresh tomatoes and dried herbs, stirred into salads, used as a dip for fries. I like to store a batch in the fridge for a couple of days and bring it out whenever I feel like adding a nice finishing touch to any of my meals.

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Vegan pesto recipe

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