Vegan Japanese-Style Potato Salad
1 medium carrot, peeled
1 teaspoon Dijon-style mustard
1/2 cup (120g, or about 4 ounces) firm tofu, well drained (drain out excess moisture by putting it between two p
1/4 teaspoon salt
Slice the onion thinly.
Squeeze out excess moisture.
Drain the potatoes and carrot well.
Mix in the cucumber and onion.
To make the tofu “mayo”: Put tofu, salt, rice wine vinegar and sugar into a food processor and whiz until totally smooth.
Mix into the potato salad.
Cover and cool in the refrigerator.