Dilled Zucchini-Potato Salad Dressed With Tofu

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!