Tofu Potato Salad with Dill

Adapted from the Vegetarian Times

5 large potatoes 1/2 tsp. salt
10 oz. soft (MoriNu) lite tofu 2 to 3 cloves garlic, minced
Water for steaming 4 Tbs. fresh dill weed 
2 to 3 Tbs. brown rice vinegar (or 1-1/2 Tbs dried dill)
or lemon juice Water if needed for blending
2 tsp. low-sodium tamari 4 stalks 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.

Nutritional Information per serving:
(using regular tofu: this is the info originally published 
with the recipe, so you'll have LESS FAT if you use lite tofu)
Calories: 141
Protein: 6 g.
Fat: 2 g.
Carbohydrate: 26 g.
Cholesterol: 0 mg.
Sodium: 254 mg