No Bake Tofu Salad

This creamy tofu salad combines tender potatoes, crisp celery, and sweet peas for a satisfying texture contrast. The homemade tofu mayonnaise binds the ingredients with a rich, savory flavor profile enhanced by dill and celery seed. It's a versatile dish that works beautifully as a main course or side salad. Perfect for potlucks, picnics, or quick weeknight meals, this no-bake recipe requires minimal effort while delivering maximum taste. The combination of sweet pickles and black olives adds delightful tangy bursts in every bite.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 12

Calories: 464.3

Dietary: Gluten-free, Vegetarian

Description

This creamy tofu salad combines tender potatoes, crisp celery, and sweet peas for a satisfying texture contrast. The homemade tofu mayonnaise binds the ingredients with a rich, savory flavor profile enhanced by dill and celery seed. It's a versatile dish that works beautifully as a main course or side salad. Perfect for potlucks, picnics, or quick weeknight meals, this no-bake recipe requires minimal effort while delivering maximum taste. The combination of sweet pickles and black olives adds delightful tangy bursts in every bite.

Ingredients

4 C. diced cooked potatoes
1/2 C. diced celery
1 C. frozen peas, thawed
1/2 C. chopped red or green onion
1/2 C. sliced black olives
1/2 C. diced sweet pickles
1/4 Teaspoon. celery seed
1/2 Teaspoon. dill weed
1/2 Teaspoon. Vege-Sal or salt
1/2 C. TOFU MAYONNAISE (74) (or more to desired creaminess)

Directions

1
Place diced cooked potatoes in a large mixing bowl.
2
Add diced celery, thawed frozen peas, and chopped onion to the potatoes.
3
Stir in sliced black olives and diced sweet pickles.
4
Sprinkle celery seed, dill weed, and salt over the vegetables.
5
Add tofu mayonnaise to the bowl, starting with half a cup.
6
Gently toss all ingredients until evenly coated with mayonnaise.
7
Add more mayonnaise if a creamier consistency is desired.
8
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
9
Serve chilled as a main dish or side salad.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 464.3kcal

% Daily Value *
Total Fat 23.1g36%
Saturated Fat 3.3g17%
Cholesterol 4.2mg2%
Sodium 2598.3mg109%
Total Carbohydrate 57.2g20%
Dietary Fiber 10.2g41%
Sugars 7.8g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days.

Variation: Substitute 4 cups of cooked cauliflowerettes for the potatoes and omit the sweet pickles for a different flavor profile.

Tip: Ensure potatoes are fully cooled before adding to prevent the mayonnaise from breaking down.

Yield: Approximately 6 1/2 cups of salad.

Keywords: tofu, salad, no-bake, vegan, pasta-salad, potato-salad, celery, peas, dill, mayonnaise, quick, easy, plant-based, lunch, side-dish, picnic, chilled, creamy, healthy

Read it online: https://www.chefs-mate.com/recipe/no-bake-tofu-salad-2/