Recipe: Vegan Potato Salad - #3


12 small red or yukon gold potatoes
3 ounces soft tofu
1 Tbsp. fresh lemon juice
1-1/2 Tbsp. water
1/4 tsp. salt
1/4 tsp. turmeric
1/2 tsp. dry mustard
1/2 tsp. bulk vegetable broth powder
1/2 small red onion, finely chopped
1/2 cup celery, thinly sliced
(1 Tbsp. fresh herbs, chopped)


Wash the potatoes, cover with water and boil the potatoes until barely tender. When potatoes are done, dump into a colander and let cool. Chop 1/4 of the tofu into fine dice and set aside. In a blender or with a fork, cream remaining tofu with lemon juice and water until smooth. Add spices and mix well. Cut cooled potatoes into small chunks. Add onions, celery and reserved tofu. Gently stir in tofu dressing. If you have fresh herbs handy, add them to taste. Refrigerate at least 1 hour before serving.