Greek Potato Salad with Tofu Chick'n

Greek Potato Salad with Tofu Chick'n


We already know a big colourful salad is good for you, but did you know that cooking then cooling potatoes increases their resistant starch? This makes them a powerhouse for your gut health! And what a better time to reap these benefits than summer time where potato salads are the perfect combination of light and fresh salad with satisfying carbs to keep you feeling fuelled for your adventures!

Paired with protein rich tofu chick'n you're going to love this healthy and satiating meal prep! 


Recipe makes 3 servings

Macros per serving, FULL Bowl:

485 cals - 25g fat - 41g carbs - 24g protein

Macros per serving, just Potato Greek Salad:

222 cals - 6g fat - 38g carbs - 4g protein

Macros per serving, just Tofu Chick'n:

263 cals - 19g fat - 3g carbs - 20g protein


Ingredients, Greek Salad:

3 cups chopped baby potatoes

1 tbsp olive oil

2 tsp paprika

2 tbsp vegan mayo

1 tbsp dijon mustard

1/2 lemon, zest and juice

2 tbsp oregano 

1/4 tsp salt

1/2 tsp black pepper

3 persian cucumber, chopped

2 tomatoes, chopped

1/2 red onion, chopped

1/2 cup parsley 


Ingredients, Tofu Chick'n:

500g firm tofu

2 tbsp olive oil

1 tbsp oregano

1 tsp dijon mustard

1/2 lemon, juiced

1/2 tsp turmeric powder

1/2 tsp salt

1/4 tsp black pepper


Recipe, Potato Salad:

Preheat the oven to 375 F and line a baking tray with parchment paper. Set aside.

Slice the baby potatoes in half and add to a bowl.

Season potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Toss to coat.

Spread seasoned potatoes across baking tray and bake for 25-30 minutes or until crispy. Set aside.

In a large mixing bowl add: vegan mayo, dijon, juice and zest from half a lemon, 2 tbsp oregano, salt, and pepper. Whisk to combine.

Chop the cucumber, tomato, red onion, and parsley and add to the dressing bowl.

Toss well to coat. 

Once potatoes are done and cooled for at least 10 minutes, add to the salad and toss through.

Set potato salad in the fridge to marinate.


Tofu Chick'n:

Preheat the oven to 375 F and line a baking tray with parchment paper.

Break the tofu into chunks and add it a bowl. Set aside.

In a small bowl add all the seasonings: olive oil, oregano, dijon, lemon juice, turmeric, salt, and pepper. 

Pour the sauce over the tofu chunks and toss until coated really well.

Spread across prepared baking tray evenly and bake for 20-25 minutes or until golden and crispy.



Divide the salad across three meal prep containers or bowls.

Top with chick'n.

Seal and refrigerate until ready to eat.




Want more high protein plant-based meal prep recipes? Make sure to check out the High Protein Vegan Ebook Collection for breakfast, lunch, and dinner options to get you through each week!









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