Tofu Potato Salad With Dill
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Tofu Potato Salad With Dill
  Tofu    Potato    Salad    Dill  
Last updated 6/12/2012 12:51:53 AM. Recipe ID 13538. Report a problem with this recipe.
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      Title: Tofu potato salad with dill
 Categories: Digest, July
      Yield: 1 Servings
      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
           Or lemon juice
           Water if needed for
      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?  :-D
  From:    Lauren Bednarcyk  Fatfree Digest [Volume
  9 Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34, using MMCONV

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Recipe ID 13538 (Apr 03, 2005)

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