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Name: Tofu Potato Salad with Dill
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: tb Dried dill); Water if needed for; Blending; 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; Vinegar; 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

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INGREDIENTS

tb Dried dill)
Water if needed for
Blending
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
Vinegar
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

Servings

INSTRUCTIONS

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, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Tofu Potato Salad with Dill

tb Dried dill)
 Water if needed for
 Blending
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
 Vinegar
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

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (2183g)
Recipe Makes: 1 Servings

Calories: 1453
Calories from Fat: 25 (2%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 364.6mg		13 %
Potassium 8002.3mg		211 %
Total Carbohydrate 327.3g		96 %
	Dietary Fiber 43.1g	172 %
	Sugars, other 284.2g
Protein 39.4g		56 %
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Calories per serving: 1453

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