Easy | 20 min
This quick, 20-minute recipe offers a nutrient-dense, plant-based meal packed with high-quality protein, dietary fiber, and complex carbohydrates. It is a highly satisfying, budget-friendly dish that balances creamy, crunchy, and smoky elements.
Ingredients
Dough:
1/2 kg of potatoes
1/2 (180-200g)block of smoked tofu
2-3 pickled cucumbers
1 small onion (or half a large one)
1 tablespoon Dijon mustard
5 tablespoons mayonnaise
2 tablespoons apple cider vinegar
dill
pepper
1′ step: POtatoes
Peel and dice the potatoes. If potatoes are young you can leave the skin on. Boil water and add a bit of salt. Cook potatoes- if you dice them first they will need less time to cook. I cook mine for 14 minutes. After they are ready, drain them and leave to cool.
2′ step: Chop the rest of ingredients
Chop tofu into centimeter thick cubes. Pickled cucumbers – cut into small chunks. Onion dice into small pieces or thin feathers. Soak chopped onion in water and macerated in vinegar and leave it for 5 minutes. Later drain it. Chop the dill.
3′ step: Sauce
In a small cup mix mayo and mustard and vinegar.
Mix it all together and eat!
BAD VEGAN RECiPES 
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