Warm Crushed Potato Salad with Spinach & Pea Tofu Goujons

Our Tofu Goujons are made with creamy tofu and vegetables coated in a crispy crumb, making it easy to have a flavour packed dinner in minutes.

Served alongside this flavourful crushed potato salad with tender potatoes folded through a herby mustard dressing all plated on top of a creamy green tartar sauce made with silken tofu, dill pickles, and capers, adding freshness.

Finished with crispy all plants Spinach & Pea Tofu Goujons, it’s a satisfying, vibrant dish that feels both comforting and fresh — perfect for a weekday meal.

Serves

Ingredients

For the potato salad

Pack of all plants Spinach & Tofu Goujons

250g baby potatoes, bigger ones halved, smaller ones left whole

For the salad dressing

Handful of dill, roughly chopped

Handful of parsley, roughly chopped

4 tablespoons finely chopped chives

1⁄2 shallot, finely diced

3 tablespoons olive oil

1 tablespoon wholegrain mustard

1 clove garlic, grated

1 tablespoon red wine vinegar

1 teaspoon agave

Salt & pepper to taste

For the green tartar sauce

150g silken tofu

Juice of 1⁄2 lemon

1 clove garlic

1 tablespoon olive oil

1 dill pickle, finely diced

1 tablespoon capers

Salt & pepper to taste

Method

1 Put the potatoes in salted cold water and cook for 15 minutes until fork tender.

2 While the potatoes are cooking, make the green tartar base by adding all the ingredients to a blender/food processor until smooth. Transfer to a container and add the diced pickles.

3 Cook the Tofu Goujons in an air fryer for 8 minutes.

4 When the potatoes are ready, drain and transfer to them a bowl and crush gently with a fork. In a separate bowl, mix all the dressing ingredients together and then fold the potatoes through the dressing.

5 Plate up by spooning a base of the green tartar sauce to a plate, topping with the potato salad and the Tofu Goujons.

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Ready in 20 mins