Tofu Potato Salad

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Tofu Potato Salad

Source: Vibrant Life; July/August 1999

 

6 potatoes, cooked and cubed

1 cup tofu, crumbled

1 cup celery, sliced

1/2 cup red onion, chopped

1/2 cup dill pickle, diced

1 cucumber, sliced

1 tsp. salt

1 cup tofu

2 Tbsp. oil

1/2 tsp. salt

2 Tbsp. liquid from dill pickles

1 Tbsp. lemon juice

1/8 tsp. garlic powder

 

Boil potatoes in salted water until soft. In large mixing bowl,

combine potatoes, 1 cup tofu, celery, onion, pickle, cucumber, and

salt. In blender, whiz dressing of second mesure of tofu, oil, salt,

pickle juice, lemon juice, and garlic powder. Add dressing to potato

mixture and combine gently. Chill and serve.

 

***Note on dill pickles: I make my own using lemon juice and citric

acid, thereby avoiding the problems associated with the use of

vinegar. Pa's Pickles are a commercial brand made without vinegar

and are delicious!

 

Serves: 8

Calories per serving: 170