Vegan Japanese POTATO SALAD




Summer in Japan, I’m melting like an ice-cream! Lately, salads and cold dishes are on everydays menu (for some reason I’m also craving for spicy food :p). What type of food are you craving this summer?

Today I’ll be sharing this super-easy-tasty Japanese potato salad, with homemade low-fat Japanese vegan mayo! and scrambled tofu. The secret ingredient: Black Salt 😉

vegan Japanese potato salad vegan Japanese Potato Salad



  • 2 potatoes
  • 1 carrot
  • 1 cucumber
  • salt
  • pepper
  • olive oil
  • 2 Tbsp mayo
  • splash of rice or apple cider vinegar
  • shiso to garnish

scrambled tofu:

  • piece of firm tofu
  • 1 tsp black salt
  • 1 tsp turmeric


  1. Peel and cut the potatoes and carrots and boil until tender (around 15-20 minutes).
  2. Slice the cucumber thinly and add some salt. Massage to release the water from the cucumber. Squeeze.
  3. On a pan, add 1 Tbsp of vegetable oil and the scrambled tofu, 1 tsp turmeric, a pinch of black salt and a pinch of salt. Mix and stir for 1 minute. 
  4. Mix all together in a bowl. Don’t worry if the potatoes get mashed. Add mayo, pepper and salt to taste.
  5. I like to top it with some shiso. Enjoy! 

vegan mayo:

  • 100gr Silken tofu
  • 1 tsp lemon
  • 2 Tbsp oil
  • 2 tsp rice vinegar
  • 1 tsp mustard
  • ½ tsp salt


  1. Microwave the tofu, wrapped in 2 paper towels,  for 1:30 minutes to remove the excess of water.
  2. Blend all together and let it rest in the fridge for 10 minutes. 




I hope you enjoy this vegan Japanese Potato Salad as much as I do!