Warm Brazilian-Style Potato Salad


  • 1+1/2 pounds Yukon Gold potatoes, coarsely diced
  • 4 – 6 Tbsp. grape seed Vegenaise
  • 2 large carrots, diced
  • 1/2 c. green olives, lemon cured, halved
  • 1/2 block extra firm tofu, diced


  • Steam carrots until cooked but firm, about 25 minutes. Add the pototoes after the carrots have been cooking for about 20 minutes.
  • When done to desired consistency, place in a large bowl along with the Vegenaise and mix. Next add the olives, tofu and salt to taste. Serve warm.
Browse Cook(s): Valisa Nogueira

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.