Nutritional Info

Nutrition Facts

Serving Size 1 (590g)

Calories 414
Calories from Fat 16 (4%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 14.2mg 5%
Sodium 105.4mg 5%
Potassium 2300mg 49%
Total Carbohydrate 88g 29%
Dietary Fiber 13.5g 54%
Sugars 6.4g
Protein 12.9g 26%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
As a complete lunch, this recipe will serve four. Use the sugar if you like a sweeter tasting salad. It is also good served on a bed of your favorite lettuce and garnished with sliced hard boiled eggs.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  onion, minced
4   radishes, sliced thinly
1/2 Cup(c)  celery, sliced thinly
1 Pound(lb)  tofu, crumbled
1/8 Teaspoon(t)  garlic powder
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  sugar
2 Teaspoon(t)  prepared mustard
2 Tablespoon(T)  vinegar
1 Tablespoon(T)  lemon juice
2 Tablespoon(T)  vegetable oil
1/4 Cup(c)  water
6   medium red potatoes


Steam, microwave, or boil the potatoes until tender. Drain (if boiled) and let cool. (You can set the pan of potatoes over ice cubes to hurry this process, or put the potatoes in the refrigerator or freezer. Don't let them freeze though!) Trim any blemishes. Meanwhile, place the water, oil, lemon juice, vinegar, mustard, sugar if desired, salt, and garlic powder in a blender or food processor and blend briefly to mix. Add the crumbled tofu, and blend until smooth. When the potatoes are cool, dice them. Add the celery, radishes and onion, tossing gently. Add the tofu mixture, and mix gently. Adjust the salt if necessary.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Potato Tofu Salad
Enter multiple addresses on separate lines or separate them with commas.