Dilled Zucchini-Potato Salad Dressed With Tofu Recipe

Name: Dilled Zucchini-Potato Salad Dressed With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing; 10 to 12 ounces extra soft silken tofu; 1 tablespoon vegetable oil; 1 teaspoon salt; 2 tablespoons fresh lemon juice; 2 tablespoons minced fresh dill; For the salad; 1 medium zucchini cut in 3/4 inch to 1 inch cubes; 1 teaspoon salt; 4 medium Yukon Gold potatoes peeled and cut into 3/4 inch to 1 inch cubes (about 4 cups); 3 tablespoons finely minced red onion; The dressing; Salt and pepper for seasoning if desired

Servings: persons

For the dressing
10 to 12 ounces extra soft silken tofu
1 tablespoon vegetable oil
1 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
For the salad
1 medium zucchini cut in 3/4 inch to 1 inch cubes
1 teaspoon salt
4 medium Yukon Gold potatoes peeled and cut into 3/4 inch to 1 inch cubes (about 4 cups)
3 tablespoons finely minced red onion
The dressing
Salt and pepper for seasoning if desired

1
In a mini food processor or blender process all of the ingredients until smooth. Refrigerate while preparing the salad.
2
Toss the zucchini cubes with the teaspoon of salt and place in a colander for about 45 minutes in order to drain some of the liquid from the zucchini and tenderize it a bit. After the 45 minutes, rinse well under cold water and place on paper toweling to dry.
3
Place the potato cubes in a medium pot in cold water, bring up to a boil and simmer until the potatoes are fork tender, 10 to 15 minutes. Drain and let cool to lukewarm.
4
Combine the zucchini, potatoes and red onion in a mixing bowl and start blending in the dressing. I normally reserve a few tablespoons of the dressing just in case the salad soaks too much of it up while chilling.
5
Chill the salad for at least two hours and when ready to serve, taste and adjust for salt and pepper. Add a little of the reserved dressing if necessary for a creamy consistency.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the dressing, 10 to 12 ounces extra soft silken tofu, 1 tablespoon vegetable oil, 1 teaspoon salt, and more.

Yes, Dilled Zucchini-Potato Salad Dressed With Tofu falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dilled Zucchini-Potato Salad Dressed With Tofu

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