Tofu Potato Salad with Dill - BigOven 26075

Tofu Potato Salad with Dill

Ready in 1 hour

Top-ranked recipe named "Tofu Potato Salad with Dill"

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Try this Tofu Potato Salad with Dill recipe, or contribute your own. "Fatfree" and "July" are two tags used to describe Tofu Potato Salad with Dill.


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tb Dried dill)
Water if needed for
1/2 c Minced fresh parsley
10 oz Soft (MoriNu) lite tofu
2 To 3 cloves garlic, minced
1/2 ts Salt
2 To 3 Tbs. brown rice
5 lg Potatoes
Water for steaming
4 tb Fresh dill weed (or 1-1/2
2 ts Low-sodium tamari
2 ts Prepared mustard
4 Stalks celery, minced
Or lemon juice

Original recipe makes 1 Servings



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 File

Calories Per Serving: 1453 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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