Recipe: Vegan Potato Salad - #2

Serves 2-4 depending on what else you have.


8 medium sized yukon gold potatoes
1 package extra-firm silken tofu
1 tsp. vinegar
1 tsp. prepared mustard
(1 tsp. honey – optional)
1/2 tsp. turmeric
1 tsp. salt or to taste
1/4 cup finely chopped celery
1/2 cup finely chopped onion


Boil potatoes in their jackets until just tender. Let cool slightly. While potatoes cook, cut tofu in half. Cube 1/2 and set aside. Mash the other half and slowly beat in the vinegar, mustard, honey (if using), and turmeric. When potatoes are cool enough to handle, peel if desired, and cube. Mix all ingredients gently.


Tofu can be high in fat. Choose lower fat brands, and keep intake reasonable.