Try this dairyless version of potato salad for a tasty alternative to the real thing.
1 pkg water packed tofu
1 Tbsp chicken style seasoning
1 tsp onion powder
1 Tbsp nutritional yeast flakes
2 sprinkles paprika
2 sprinkles turmeric
1/4 tsp salt
10-12 med potatoes
1 onion
2 tsp salt
1 C Vegenaise
1/4 C pickle juice
3/4 C sweet pickle relish
Sliced green onions, olives, celery as desired
Tofu should be frozen a day or two ahead of time. Let tofu thaw over night. Drain the tofu well. Cut the tofu into 1/4 inch squares. Mis the chicken style seasoning, onion powder, nutritional yeast flakes, paprika, turmeric and 1/4 teaspoon of salt. Then mix it in with the tofu. Fry in a non stick skillet. Do not brown. Let cool.
Peel and slice the onion and cook in about 1 quart of water while you peel the potatoes. Cook the potatoes whole in the onion water with the 2 teaspoon of salt. When the potatoes are done you can cut into small pieces or if in a hurry use a potato masher. Pushing the masher only once through the potatoes.
Mix the Vegenaise, pickle juice, pickles and another teaspoon of salt together. Then add to the potatoes. Stir in the cooled tofu. Green onions, olives, and celery can be added as desired.
Servings: 12
Submitted by Marolyn Aronson
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Read more at the source: Marolyn’s Potato Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
