Free Recipe Tofu Potato Salad with Dill
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Tofu Potato Salad with Dill Recipe
5 lg Potatoes
1/2 ts Salt
10 oz Soft (MoriNu) lite tofu
2 To 3 cloves garlic, minced
Water for steaming
4 tb Fresh dill weed (or 1-1/2
tb Dried dill)
2 To 3 Tbs. brown rice
Vinegar
Or lemon juice
Water if needed for
Blending
2 ts Low-sodium tamari
4 Stalks celery, minced
2 ts Prepared mustard
1/2 c Minced fresh parsley
Tofu Potato Salad with Dill Preparation
Slightly adapted from the Vegetarian Times Bake, boil, microwave, or pressure cook potatoes until tender. Run under cold water to remove skins. Chill. Meanwhile, steam tofu for 10 minutes. While tofu is cooking, place rice vinegar (lemon juice), oil (if desired), tamari, mustard, salt and garlic in a blender or food processor. Blend until smooth. Drain tofu, crumble and add to blender or food processor along with dill. Blend until smooth and creamy. You may need to add a few tablespoons of water (up to 1/4 cup) depending on how soft the tofu is and how well your blender purees. You will want it a little loose and liquidy, as the potatoes will absorb some of the moisture. Chop chilled potatoes into 1-inch cubes and place in a large mixing bowl. Pour tofu mixture on top of potatoes and mix, evenly coating potatoes. Stir in celery and parsley. Be careful not to mash potatoes as you mix. Makes 6 side-dish servings. Calories: 141 Protein: 6 g. Fat: 2 g. Carbohydrate: 26 g. Cholesterol: 0 mg. Sodium: 254 mg Hmmm….I wonder if fresh basil would work in this, instead of dill? Pesto potato salad? :-D From: Lauren Bednarcyk <saslab@unx.sas.com> Fatfree Digest [Volume 9 Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Cooking Temperature:
Recipe Serves: 1
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