POTATO CUCUMBER SALAD WITH FAT-FREE DRESSING
• fat-free salad except for a few olives and what’s naturally in tofu
• FAT-FREE DRESSING
Boiled potatoes, fresh seeded cucumber, onion, spiced tofu, peas and Kalamata olives. Tossed with lime juice, sugar and Poupon mustard. Tasty and smooth!
Tasty enough to put leftovers on a sandwich – with plant bacon and cheese wow!
Makes about 9 cups depending on size of potatoes
Potatoes:
6 russet potatoes, scrubbed and boiled in water to cover by 2 inches till fork-tender – remove from heat, lift potatoes onto plate, when cool enough to handle, peel and cube (1/2-3/4 inch)
Spiced Tofu:
12 oz. pkg. extra-firm water-packed tofu – I used SOY BOY ORGANIC brand – rinse, pat dry, cut into 1/2 inch cubes
1 c. water
3 T. bottled lime juice
1 T. Braggs Liquid Aminos or soy sauce
1 T. granulated sugar
2 t. mild paprika
1 t. turmeric
2 t. garlic powder
2 t. salt
fresh grind black pepper to taste
Salad:
1 lg. garden variety cucumber, cut ends off, cut in half crosswise, peel each half, cut each in half from end to end, scrape out seeds, cut each boat into 3rds lengthwise, then crosswise into 3/8 inch pieces
2/3 c. fine dice yellow onion
12 oz. pkg. froz. peas, thawed in heated water till plup, then drained immediately
1 c. sm. Kalamata pitted olives
1/4 c. bottled lime juice
1/4 c. white vinegar
4 T. brown sugar
1/2 c. Poupon Dijon mustard
1 t. garlic powder
1 t. onion powder
2 t. dried basil
1/2 t. celery seed
lots of fresh grind black pepper
1 t. salt or to taste
zest of 1 orange for garnish
In large saucepan combine water, lime juice, Aminos, sugar, paprika, turmeric, garlic, salt and pepper. Stir well. Add tofu cubes, submerge in marinade.
Cook over medium heat, till all liquid evaporates, occasionally shaking pan gently, then when almost gone, using spoon to stir up and over till liquid is gone. Remove from heat and set aside.
In extra-large mixing bowl combine potatoes, cucumbers, onion, peas, Kalamata olives, lime juice, vinegar, brown sugar, Poupon, garlic and onion powders, basil, celery seed. Toss to evenly distribute all ingredients.
Salt and pepper as desired.
Transfer to serving container or pack in covered container and refrigerate.
Before serving, stir, adjust seasoning and top with orange zest.
Now, about that sandwich:
1- Spread veg mayo on 2 slices of whatever bread you like – something firm.
2- Top one slice with plant cheddar of American slices and Tofurky plant bologna or Yves plant bacon (Canadian).
3- Mound potato salad on second slice.
4- Close sandwich, cut and serve. Nice!
FAT-FREE CHEF™ 