Years ago I used to be on the Diet Center diet. I lost a lot of weight but they went out of business. Looking back it was extremely restricted. They did however have much of the beginnings of whole foods in their cache of choices.
I forgot how delicious this one recipe was and it used to be my favorite to make for lunch almost every day. While I call it pretend potato salad, it’s really Tofu, Cauliflower and Egg Salad with homemade Mayonnaise. You know how long potato salad takes to make, it’s about that long with this too.
I was trying to find a protein alternative and tofu in this recipe works. Tofu takes on the flavors of what it is mixed with in almost all cases. If you want to be adventurous really give this a try. According to the DC Cookbook this makes 2 full lunches. It makes A LOT.
- 1 extra large egg
- 1/8th t. kosher salt
- 1/8th t. dry mustard
- 1/8th t. white pepper
- 1/8th garlic powder
- 1/8th onion powder
- Dash of paprika
- 2 T. apple cider vinegar or lemon juice
- ¾ c. canola oil
Place all your herbs and spices in a small bowl. Place the egg in your blender.
Add your spices, and the vinegar. Blend for 5 seconds. Add the oil in a small stream. If the mayonnaise becomes too thick to blend as you are adding the last of the oil, put in a few extra drops of vinegar. Store in tightly covered container for up to a week.
Pretend Potato Salad
- 8 oz. tofu, pressed and cubed ½”
- 3 hard-boiled eggs, shelled and chopped
- 2 T. green onion, chopped
- ½ c. celery, chopped
- 1 green pepper, chopped
- 1 c. cauliflower, chopped
- 1 t. mustard powder
- ¼ t. garlic powder
- ¼ t. dill weed
- Salt and pepper to taste
- Juice of ½ a lemon
- ¼ c. Homemade Mayonnaise
In a large bowl place the tofu, eggs and vegetables and toss gently. In a small bowl place all the herbs and spices, the mayonnaise and the juice of ½ of a lemon. Whisk till incorporated. Pour over the vegetable-tofu mixture. Toss gently. Cover and chill at least an hour.
This is WELL WORTH THE WAIT. ENJOY!!!!!!!!!!!!