TOFU POTATO SALAD WITH DILL

Servings: 1
Ingredients:

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

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?

From: Lauren Bednarcyk Fatfree Digest [Volume 9
Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

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