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60 minutes
Prep: 40 minutes
Cook: 20 minutes
1123 calories per serving view nutrition facts
1 servings
suggest servings
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| 5 | each | potatoes | |
| 1/2 | teaspoon | salt | |
| 10 | ounces | tofu | soft, lite |
| 2 | cloves | garlic | cloves, minced, or more |
| 1 | x | water | for steaming |
| 4 | tablespoons | dill weed | fresh 1 tb dried |
| 2-3 | tablespoon | rice | brown |
| 1 | x | vinegar | or lemon juice |
| 1 | x | water | if needed for blending |
| 2 | teaspoons | soy sauce, tamari | low-sodium |
| 4 | each | celery | stalks, minced |
| 2 | teaspoons | prepared mustard | prepared |
| 1/2 | cup | parsley leaves | fresh, minced |
Bake, boil, microwave, or pressure cook potatoes until tender. Run under cold water to remove skins. Chill.
Meanwhile, steam tofu for 10 minutes. While tofu is cooking, place rice vinegar (lemon juice), oil (if desired), tamari, mustard, salt and garlic in a blender or food processor. Blend until smooth.
Drain tofu, crumble and add to blender or food processor along with dill. Blend until smooth and creamy. You may need to add a few tablespoons of water (up to 1/4 cup) depending on how soft the tofu is and how well your blender purees. You will want it a little "loose" and liquidy, as the potatoes will absorb some of the moisture.
Chop chilled potatoes into 1-inch cubes and place in a large mixing bowl. Pour tofu mixture on top of potatoes and mix, evenly coating potatoes. Stir in celery and parsley. Be careful not to mash potatoes as you mix.
Makes 6 side-dish servings.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2204mg | 92% |
| Total Carbohydrate 213.0g | 71% |
| Dietary Fiber 25.0g | 99% |
| Sugars 11.0g | |
| Protein 47.0g | 94% |
| Vitamin A | 85% | Vitamin C | 198% | |
| Calcium | 146% | Iron | 87% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
Very good !!! Might let them rise a bit longer next time. I will NOT be buying bagels anymore!!! My husband even liked them!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
