| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Small red potatoes; (about 7), scrubbed |
| 3 |
oz |
Soft tofu |
| 1 |
tb |
Fresh lemon juice |
| 1/8 |
ts |
Dried tarragon |
| 2 |
tb |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 1/2 |
sm |
Red onion; sliced thin |
| 1/4 |
c |
Minced fresh parsley leaves |
INSTRUCTIONS
In a large saucepan combine the potatoes with enough water to cover them by
1 inch, bring the water to a boil, and boil the potatoes for 15 to 20
minutes, or until they are tender. While the potatoes are cooking, in a
blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons
water until the mixture is just combined, with the motor running add the
oil in a stream and blend the "mayonnaise" until it is emulsified. Drain
the potatoes, quarter them, and in a bowl toss them with the onion, the
parsley, the mayonnaise, and salt and pepper to taste.
Serves 2.
Gourmet January 1990
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