Potato Salad with Marinated Tofu

Potato Salad with Marinated Tofu (239kcals)

Preparation: 20-25 min
Easy
Serves 1

Prep: 20-25 min
Easy
Serves 1

This delicious potato salad is great if you don’t find salad leaves particularly filling. The potatoes provide slow-release energy, while the fermented tofu provides a healthy source of protein. I love adding kale to this recipe to give a big boost in nutrition, especially magnesium! This is the perfect choice for a lighter dinner at just 239kcals.

Emma Thornton

Ingredients

100g baby potatoes (use purple potatoes if available)
2 spring onions, sliced
25g shredded kale
2 tsp olive oil
1 tsp cider vinegar
¼ tsp wholegrain mustard
25g marinated fermented tofu
1 squeeze of lemon juice
Herbamare to season

How to make Potato Salad with Marinated Tofu

1. Season a pot of water with a pinch of Herbamare and boil the potatoes for approx. 15-20 minutes until tender.

2. Meanwhile, finely slice the kale and spring onions and sauté in 1tsp of olive oil for a few minutes.

3. Drain the potatoes and add the sautéed veg, remaining oil, cider vinegar, wholegrain mustard and lemon juice and mix through.

This recipe is full of goodness

Rich in energy
Low in fat
Great source of vitamins and minerals

Potatoes are a great source of healthy complex carbohydrates, which release energy slowly, helping to keep blood sugars balanced and prevent energy slumps. They are also rich in B vitamins and vitamin C.

About Emma

Emma is a nutritionist with a passion for healthy living and she loves spending quality time in her kitchen. She is fascinated by the ways that different foods can help or hinder a range of health problems and enjoys experimenting in order to create new and exciting meals packed full of fresh ingredients and flavours.