We prepared a vegan version of everyone’s favorite New Year’s salad: nori seaweed was used instead of herring, and eggs were replaced with tofu with turmeric.
Ingredients for 2 servings:
nori seaweed 3 sheets
2 beets
2 boiled potatoes
1 boiled carrot
1/2 onion
a pinch of ground coriander
a pinch of dry garlic
a pinch of turmeric
lean mayonnaise 1 can
tofu 100 g
green onions, a few feathers
rice vinegar 1 tbsp. l.
vegetable oil 2 tbsp. l.
Preparation:
Step 1
Boil all vegetables until ready and grate on a coarse grater.
Step 2
Mix carrots with coriander, and potatoes and beets – with dry garlic.
Step 3
Spread the mayonnaise evenly between the cooked vegetables. Stir.
Step 4
Crush the tofu, cut the nori leaves arbitrarily.
Step 5
Cut the spring onion into small cubes and marinate in a mixture of vinegar and oil.
Step 6
Lay out the salad in layers: potatoes, nori, onions, carrots, tofu, nori, beets, tofu. If desired, mix some of the cheese for the top layer with turmeric – it will look like boiled egg yolks.
Step 7
Decorate the finished salad with green onion feathers.
Delicious!