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🍽️ Vegan Beetroot Salad Bowl with Smoked Tofu and Potatoes

377 kcal · 30 min · 4 servings

Ingredients

• eggplants 1 pc.
• salt 2.5 tbsp.
• apple cider vinegar 3 tbsp.
• nori sheets 1 pc.
• water 750 ml
• dill, fresh 10 g
• apples, red 1 pc.
• shallots 1 pc.
• gherkins 100 g
• smoked tofu 175 g
• beetroot, pre-cooked 150 g
• soy yogurt 200 g
• pepper, black ground pinch
• potatoes, waxy 1.2 kg

Instructions

1. 1. Peel the eggplant completely using a vegetable peeler.
2. 2. Cut the peeled eggplant into small, bite-sized cubes.
3. 3. Fill a pot with water and stir in two tablespoons of salt and some vinegar.
4. 4. Add the nori sheet and the eggplant cubes to the salted water.
5. 5. Bring the water to a boil and then simmer the eggplants for about five minutes on low heat until they are soft.
6. 6. Wash the dill tips thoroughly and pick them off the stems.
7. 7. Roughly chop the dill tips and set aside a small portion for garnishing.
8. 8. Wash the apple and cut it into small cubes.
9. 9. Peel the shallot.
10. 10. Dice the shallot and the cornichons very finely.
11. 11. Cut the smoked tofu and the beetroot into cubes.
12. 12. Place all prepared ingredients into a large bowl.
13. 13. Mix the ingredients thoroughly with soy yogurt.
14. 14. Remove the cooked eggplants from the pot and let them drain well.
15. 15. Add the drained eggplants to the salad mixture in the bowl.
16. 16. Mix everything together once more.
17. 17. Season the salad with salt, pepper, and a splash of the cucumber brine.
18. 18. Let the salad marinate in the refrigerator for at least two hours, preferably overnight.
19. 19. Boil the potatoes in salted water until they are tender but still firm.
20. 20. Peel the cooked potatoes.
21. 21. Garnish the finished salad with the dill tips and serve it together with the potatoes.

Nutrition per serving

• kcal: 377
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 43 g