Potato and Aubergine Winter Salad With Tofu

Potato and Aubergine Winter Salad With Tofu

In between complaining about the cold and longing for summer salads, I sometimes remember that winter is one of the best times to get creative with your meals, and that ‘winter’ and ‘salads’ are not mutually exclusive. In fact, winter salads have become one of my recent go-to dishes. They take full advantage of unique seasonal produce and flavours, delivering a hearty meal that combines the health benefits of eating an abundance of fruits and veggies with the warmth we expect from winter cuisine.


Salads like this one display how healthy eating has to be neither difficult, nor boring and insubstantial even for an appetite as grand as my own (lol), provided you do your research and look beyond how salads are portrayed in popular culture. The key to making them filling usually involves adding a starchy base, such as potatoes in this recipe, and/or a protein. Tofu has to be one of my favourite protein sources for salads because not only can you cook it in such a wide variety of ways, but it also adds a chewier texture to accompany the overall β€˜crunch’ of the dish. And if you aren’t a fan of tofu? No problem. Simply emit it or replace with a protein of your choice, such as black beans, lentils, tempeh… The possibilities are really quite endless.

Vegan potato salad recipe

The recipe whatismaria.com brings to you today (since when have I started talking in third person?!) is luxurious as both a main dish and a side. The subtly sweet, velvety flavour of the aubergines harmonises with the ‘crunchy on the outside, soft on the inside’ potatoes which in turn decorate your home in an aroma you will wish to retain for as long as possible (provided you don’t burn them, that is). Serve this straight away, or if meal prep is your cup of tea – store in the fridge for a quick, nourishing pacelunch.


Potato salad with roasted aubergines

Recently, a week or so of sub-zero temperatures and even a few snowflakes that melted before their collision with the ground gave way to milder temperatures, rendering anything that is not a steaming bowl of oatmeal or soup somewhat socially acceptable. Hence, I will be eating plenty of winter salads over the upcoming weeks. Let me know in the comments if you give this one a go, and whether you like to eat salads in winter too or prefer to keep them reserved for the summer!

Potato salad with roasted aubergines

Potato and Aubergine Winter Salad With Tofu

  • Servings: 2 as a main, 4 as a side
  • Difficulty: easy
  • Print

Luxurious and full of seasonal flavours, this salad is ideal as a comforting main course or a side. Serve straight away or keep refrigerated.

Potato salad with roasted aubergines

Credit: whatismaria.com


  • 750g new potatoes, chopped into quarters
  • 1 small aubergine, chopped into thin circles
  • 1/2 block firm tofu (around 200g)
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 1 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp ketchup
  • 1 tsp lemon juice
  • 1/2 cup chopped parsley
  • 1/2 cup purple cabbage, chopped
  • 1 cup spinach leaves
  • 1/2 cucumber, chopped
  • 1 cup cherry tomatoes
  • salt and pepper
  • soy yoghurt, to serve


  1. Preheat an oven to 20 degrees C / 392 F. Boil the potatoes for 10-15 minutes, until soft.
  2. Meanwhile, chop the tofu into bite-sized pieces and toss together in a bowl with the ketchup, 1/2 tsp paprika, 1 tbsp soy sauce and the lemon juice. Leave to stand aside.
  3. Drain the potatoes and wash with cold water. Cover a baking tray with a sheet of baking paper, and lay out the potatoes, sprinkling with the turmeric, the dried rosemary, the remaining paprika and 1 tbsp olive oil. Add salt and pepper to taste. Bake in the oven for around 30 minutes, until crispy on the outside.
  4. Cover a separate baking tray with a sheet of baking paper, and lay out the aubergine slices. Drizzle with 1 tbsp soy sauce, 1 tbsp olive oil, the chopped parsley and salt and pepper to taste. Bake in the oven for around 20-25 minutes.
  5. Meanwhile, heat some cooking spray in a non-stick frying pan on a medium-high heat. Add the tofu and fry for around 10 minutes, stirring at frequent intervals, until firm and slightly crispy.
  6. In a large mixing bowl, combine the potatoes, the tofu, the cabbage, the spinach leaves, the cucumber, the cherry tomatoes and a pinch of sea salt if desired. Serve with the roasted aubergine slices and a few tablespoons of soy yoghurt.

Vegan winter salad recipe

Lots of love, MariaΒ β™‘

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  1. questionsfromateenager January 17, 2018 / 7:34 pm

    Can’t get over how perfect and yummy the food always looks in your pictures. IT’S AN ART

    • whatismaria January 17, 2018 / 10:30 pm

      Omg that is so kind of you!! Made my day 😊

  2. nataliesalchemy January 17, 2018 / 8:20 pm

    Agree with questionsfromateenager. Seriously though. It looks delicious and beautiful.

    • whatismaria January 17, 2018 / 10:31 pm

      Aww thank you Natalie! You’re too kind πŸ™‚

    • whatismaria January 17, 2018 / 10:30 pm

      Thank you so much! I guess it could transcend seasons hahah 😊

  3. TechFlax January 17, 2018 / 9:13 pm


  4. Laura @ Feast Wisely January 17, 2018 / 10:14 pm

    Inspirational Maria – here in Australia we only got a couple of cold months but this one is a keeper for me for July and August!

  5. The Style of Laura Jane January 17, 2018 / 10:35 pm

    This looks super filling and delicious. Salads certainly don’t have to be confined for summer. πŸ™‚ xxx

    • whatismaria January 18, 2018 / 7:42 am

      Aww thank you so much! And I couldn’t agree more – sometimes I even prefer a hearty winter salad:)xx

  6. Infinite Living January 17, 2018 / 10:56 pm

    The salad looks very tempting …I have to make it now πŸ™‚

  7. kittyp0p January 18, 2018 / 1:35 am

    This looks/sounds like a great meal (: I haven’t had tofu too many times, but I’d eat it all up if it looked like that! Haha

    • whatismaria January 18, 2018 / 7:41 am

      Aww thanks girl! You should try it in a salad for sure, it’s one of my favourite ingredients:)

  8. allthethingsliz January 18, 2018 / 1:52 am

    Salads everyday, all day. πŸ€— I haven’t tried tofu on my salad yet though, this one looks delicious. And captured perfectly.

    • whatismaria January 18, 2018 / 7:41 am

      Haha salads are so wonderful! And you should give it a go – it tastes amazing. Thank you very much xox

  9. Vanessa January 18, 2018 / 5:22 am

    THAT LOOKS SO GOOD. I might have to try this but without tofu!

  10. SimpleSerenity January 18, 2018 / 10:09 am

    Your food photos are always on point, living for them girl. I love potatoes, so I’m definitely trying this one out. xx

    • whatismaria January 19, 2018 / 9:18 pm

      Thank you Marjie! Glad you liked it and thank you for stopping by xox

  11. ughmango January 18, 2018 / 10:49 am

    This looks and sounds so delicious just like your recipes always! I never succeed in making tofu though so I never eat it haha, but I am definitely tempted to try it again now! xx

    • whatismaria January 18, 2018 / 4:08 pm

      Thank you very much! Tofu does take a while to get accustomed to, but it is totally worth it in the end πŸ™‚ xox

    • whatismaria January 18, 2018 / 4:07 pm

      Thank you so much! That’s very kind of you πŸ™‚

  12. hell0chloe January 18, 2018 / 12:35 pm

    Cook for me please ?!?! How do you manage to make everything look so good, this sounds amazing!! xxx

    • whatismaria January 18, 2018 / 4:05 pm

      Haha I would love to be your personal chef!! This means a lot to me, thank you Chloe πŸ™‚ Xox

  13. InspiresN January 18, 2018 / 3:58 pm

    looks so colorful and delicious!!

  14. Gluecksgeist January 19, 2018 / 9:46 am

    Wow!! This sounds and looks amazing!! xx

    • whatismaria January 20, 2018 / 6:36 pm

      Thank you! It is a pretty on point dish xox

  15. RevolutionaryRoads January 19, 2018 / 4:26 pm

    Yummy!!! This looks so delicious ❀️ Saving this recipe for my meatless days xxx

    • whatismaria January 20, 2018 / 6:38 pm

      Thank you! And well done for doing meatless Mondays πŸ™‚ xox

  16. Dippy-Dotty Girl January 19, 2018 / 4:48 pm

    What a pretty and colourful salad! Winter definitely needs your lovely touch πŸ™‚ xx

    • whatismaria January 20, 2018 / 6:38 pm

      Thank you as always! I do love using food to brighten up gloomy days haha xx

    • whatismaria January 20, 2018 / 6:39 pm

      Haha you should go and make it for sure! Thank you:)

  17. chloeburford January 19, 2018 / 8:19 pm

    Considering I am not usually one for salads this looks absolutely delicious!! I need to try this! xx

    • whatismaria January 20, 2018 / 6:39 pm

      Haha I am glad I could somewhat change your mind! You should try it for sure:)

    • whatismaria January 21, 2018 / 7:44 pm

      Haha that was my intention for sure! Thank you for stopping by:)

  18. K.M. Sutton January 22, 2018 / 12:15 am

    That looks sooo yummy! And it is perfect because even during Winter I crave a good salad πŸ™‚ <3

    • whatismaria January 22, 2018 / 6:56 pm

      Thank you! And I know what you mean – not even the coldest of days can stop my salad cravings πŸ™‚

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