Potato Tofu Salad

by Francine

photo via foodsubs.com

Potatoes (especially when the skin is still on), are a great source of potassium. One baked potato contains about 25% of your daily requirement of potassium. Potassium is essential for the proper functioning of the heart, kidneys, muscles, nerves, and digestive system. Pay attention to potassium levels if you are taking blood pressure medication, for some of these drugs deplete our bodies of this natural and essential mineral. Also pay close attention if you exercise a lot, because we lose potassium through our sweat! That's why it's important to hydrate yourself with electrolyte-plenty liquids. - fs

Have ready:
6 medium potatoes, cooked and peeled (about 6 cups cooked and cubed)

In large mixing bowl, add:
1 cup tofu, crumbled (use a fork or truth is--easiest way to do this is with your hand)
the cooked, cubed potatoes
1 cup celery, cut into 1/4" pieces
1/2 cup red onion, chopped fine
1/2 cup red or green pepper, chopped fine
1 - 1 1/2 tsp. salt (in lo-salt or no-salt diets, extra lemon juice and lemon works well to pick up the other flavors without the salt; you can also look into an actual salt substitute made from kelp. very tasty and satisfying)


Dressing:
Blend until smooth and creamy: (most easily done using a blender)
1 up tofu
1/4 cup oil
1/2 tsp. salt
1 1/2 TB apple cider vinegar
1/2 TB lemon juice (more if you like)
couple cloves of garlic
black pepper to taste
dill to taste (fresh is always best, but dried dill is just fine too)
1 TB mustard of your choice

Add dressing to the salad and mix gently. Chill and serve. 

Resources:
Tofu Cookery, by Louise Hagler
U.S. National Library of Medicine