Tofu Potato Salad with Dill
- Yield: 6 servings
- Prep: 10 minutes
- Cook: 30 minutes
- 5whole potatoes
- 1/2teaspoon salt
- 10ounces tofu, soft
- 3cloves garlic, minced
- 1tablespoon water, for steaming
- 4tablespoons fresh dill weed (or 1 tablespoon dried)
- 2tablespoons rice wine vinegar or lemon juice
- 2teaspoons low-sodium tamari
- 4whole celery stalks, minced
- 2teaspoons mustard, prepared
- 1/2cup fresh parsley, minced
- Bake, boil, microwave, or pressure cook potatoes until fork-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 ¼-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. Enjoy.