---------- Recipe via Meal-Master (tm) v8.00

      Title: Tofu Potato Salad With Dill
 Categories: Digest, Salad
      Yield: 1 servings

      5 lg Potatoes
    1/2 ts Salt
     10 oz Soft (MoriNu) lite tofu
      2    To 3 cloves garlic, minced
           Water for steaming
      4 tb Fresh dill weed (or 1-1/2
        tb Dried dill)
      2    To 3 Tbs. brown rice
           Vinegar
           Or lemon juice
           Water if needed for
           Blending
      2 ts Low-sodium tamari
      4    Stalks celery, minced
      2 ts Prepared mustard
    1/2 c  Minced fresh parsley

  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,
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