Ingredients:
6 potatoes, cooked and cubed
1 c. tofu, crumbled
1 c. celery, sliced
1/2 c. red onion, chopped
1/2 c. dill pickle, diced
1 cucumber, sliced
1 t. salt
1 c. tofu
2 T. oil
1/2 t. salt
2 T. liquid from dill pickles
1 T. lemon juice
1/8 t. garlic powder
Directions:
Boil potatoes in salted water until soft. In large mixing bowl, combine potatoes, 1 c. tofu, celery, onion, pickle, cucumber, and salt. In blender, whiz dressing of second measure of tofu, oil, salt, pickle juice, lemon juice, and garlic powder. Add dressing to potato mixture and combine gently. Chill and serve. Serves: 8.
Nutritional Information:
Calories per serving: 170; protein: 7 grams; carbohydrate: 24 grams; fat: 6 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
