Tofu and Potato SaladIngredients

6 medium potatoes, washed, peeled, cooked and diced
3 celery stalks, sliced
2 medium carrots, grated
1 tbsp green onion, finely sliced
1 tbsp fresh parsley, chopped
¼ cup cooked peas

For the Dressing:

1 block medium firm tofu, drained and mashed
1 tsp sugar
1 tsp Dijon mustard
1 tsp paprika
2 tsp white wine vinegar
Pinch of garlic powder
3 tbsp extra-virgin olive oil
1.5 tbsp lemon juice
Salt and pepper


Place all vegetables in a bowl and mix.

Add all dressing ingredients in a food processor and blend until smooth. Adjust seasoning. Then pour over the vegetables, toss and enjoy. Serves 4 – 6.