Recipe Archives->Vegetarian->Potato Salad 02

Tofu Potato Salad with Dill
Makes 6 side-dish servings.

5 lg potatoes
1/2 teaspoon salt
10 oz soft (MoriNu) lite tofu
2 to 3 cloves garlic, minced
water for steaming 
4 tablespoons fresh dill weed (or 1-1/2 Tbsp Dried dill)
2 to 3 Tbsp rice vinegar Or lemon juice
water if needed
2 teaspoons Low-sodium tamari
4 stalks celery, minced
2 teaspoons prepared mustard 
1/2 cup minced fresh parsley
 
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.

Printable version: potato-salad02.txt.