Tofu Potato Salad with Dill
 
5 large  Potatoes
1/2 tsp  Salt
10 oz.  Soft (MoriNu) lite tofu
2 clove  garlic, minced (up To 3)
  water for steaming
4 Tbsp  Fresh dill weed (or 1-1/2 Tbsp Dried dill)
2 Tbsp  Brown rice (up To 3)
  vinegar Or lemon juice
  water if needed for blending
2 tsp  Low-sodium tamari
4 stalk  celery, minced
2 tsp  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. Makes 6 
side-dish servings. 
 
 
 
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(ID: 81355) Mirror: rec.food.recipes: Thu, Jun 27, 2002


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