Tofu & Potato Salad - Vegetarian Dinner
Author: 
Serves: 2
 
Ingredients
  • *For the tofu
  • 340 gms/12 oz plain tofu, sliced thinly
  • 3 tbsp polenta,
  • ½ tbsp low Fodmap Casa De Sante lemon herb seasoning
  • Salt and pepper
  • *For the potato salad
  • 2 medium potatoes, cooked and cubed
  • 1 cup cubed cooked eggplant
  • 3 spring onions, green part, chopped up
  • 2 tbsp chopped dill
  • ½ cup lactose-free plain yogurt
  • 1 tsp mustard
  • Chopped dill
  • Juice of ½ lemon
  • Salt and pepper
  • Baby spinach
Method
  1. *For the tofu
  2. Heat the oven to 350F/180C.
  3. Combine the polenta, herbs and seasoning and mix in a shallow dish.
  4. Coat the tofu slices in the polenta mixture and place on a cooking tray you have lined with baking paper.
  5. Place in the heated oven for 15-20 minutes.
  6. *For the potato salad
  7. Combine the potatoes, eggplant, dill and spring onions.
  8. Combine the last 5 ingredients and mix well.
  9. Coat the potato mixture in the dressing.
  10. Lay some baby spinach leaves on a serving dish and pile the salad on top.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/tofu-potato-salad-vegetarian-dinner/