Ingredients Jump to Instructions ↓

  1. Tofu Potato Salad with Dill

  2. Makes 6 side-dish servings.

  3. 5 lg potatoes

  4. 1/2 teaspoon salt

  5. 10 oz soft (MoriNu) lite tofu

  6. 2 to 3 cloves garlic, minced

  7. water for steaming 4 tablespoons fresh dill weed (or 1-1/2 Tbsp Dried dill)

  8. 2 to 3 Tbsp rice vinegar Or lemon juice

  9. water if needed

  10. 2 teaspoons Low-sodium tamari

  11. 4 stalks celery, minced

  12. 2 teaspoons prepared mustard

  13. 1/2 cup minced fresh parsley

  14. Bake, boil, microwave, or pressure cook potatoes until tender. Run

  15. under cold water to remove skins. Chill. Meanwhile, steam tofu for 10 minutes. While tofu is cooking, place rice vinegar

  16. juice), oil (if desired), tamari, mustard, salt and garlic in a

  17. blender or food processor. Blend until smooth. Drain tofu, crumble

  18. and add to blender or food processor along with dill. Blend until

  19. smooth and creamy. You may need to add a few tablespoons of water

  20. 1/4 cup

  21. blender purees. You will want it a little "loose" and liquidy, as

  22. the potatoes will absorb some of the moisture. Chop chilled potatoes

  23. into 1-inch cubes and place in a large mixing bowl. Pour tofu

  24. mixture on top of potatoes and mix, evenly coating potatoes. Stir

  25. in celery and parsley. Be careful not to mash potatoes as you mix.


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