BUFFALO BLEU POTATO SALAD – GOAT
Tofu cubes marinated in a Buffalo sauce with added spices, cooked, then added to cut yellow potatoes, green beans, yellow and green peppers, onion and Kalamata olives. Tossed with Daiya Blue cheese Dressing. Extraordinary flavors and textures! Fit for a State dinner!
Makes 7 cups
AFC ClipBoard: This potato salad made with yellow potatoes holds up well even after several days of refrigeration – perfect for deli cases and restaurants. Just re-stir and serve! Ideal for family gatherings when making a salad a couple days ahead of the event eases the stress.
TOFU MARINADE:
1/4 c. mild Buffalo Sauce
1/4 c. red wine vinegar
2 T. lime juice
1/4 c. lt. brown sugar
2 t. salt
fresh grind black pepper to taste
1 t. fine grind fennel seed
1 t. onion powder
1 t. garlic powder
1 t. turmeric
1 t. dry mustard
1 t. smoked paprika
2 t. liquid smoke
1 t. dried basil
1 t. dried oregano
1/4 t. celery seed
1 T. steak sauce – I used PAMPA brand
19 oz. container water-packed, extra firm tofu – rinse, wrap in towel and gently press then let set about 15 minutes, unwrap and cut into 1/2 inch cubes
Combine all marinade ingredients in bowl and whisk well. Transfer to saucepan and heat till sugar melts.
Add tofu cubes and stir gently to coat. Cook on medium-low heat for about fifteen minutes, keeping heat low, stirring to evenly cook the cubes. Set aside.
POTATO SALAD INGREDIENTS:
2 lbs. yellow potatoes, boiled, peeled when cool enough to handle, cut into 1/2 inch cubes, then chilled till cold in refrigerator
- or use any other potato you like, but these cook up especially clean and hold their shape when cooled and tossed
1/3 c. diced green pepper
1/3 c. diced orange pepper
1/4 c. minced sweet onion
1/4 c. coarsely chopped pitted Kalamata olive
fresh steamed green beans, chilled and cut into 1/2 inch segments, measure 1-1/2 c. for this recipe
2 T. lt. brown sugar
2 T. red wine vinegar
1 t. liquid smoke
1 t. salt
Place all salad ingredients in extra-large bowl. Toss to distribute.
Add cooked tofu in marinade to potato mixture. Toss to distribute evenly.
Salt and pepper to taste.
DRESSING:
1/2 c. Daiya Blue Cheese Dressing (or more if you like)
Now add dressing. Toss to evenly coat.
Adjust salt and either serve now, or cover and refrigerate for service later.
NOTES: Not everybody likes a pungent flavor of Kalamata olives. If that’s you, then sub in black California olives
The added turmeric turns the salad yellow.
CHEF DAVIES-TIGHT™ 