Tofu potato mustard salad

Potatoes take on a lemon-mustard dressing while they are warm, keeping this salad flavorful without mayonnaise. Tofu and white beans make it substantial enough for lunch. Celery goes in after the potatoes cool slightly so it keeps its crunch.

Stop the potatoes while they hold their shape

Use waxy or all-purpose potatoes, scrub them well, and cut them into similar 2 cm cubes. A knife should slide through a cooked piece easily, but the edges should still look intact. Floury potatoes tend to break down more readily, which makes a softer salad. Check a larger cube before draining so small pieces do not hide an undercooked center elsewhere in the pan.

The tofu goes into the potato water only for the final two minutes. Its role there is to heat through, not to form a browned crust. Drain carefully because warm tofu cubes can break under a heavy stream of potatoes. Let excess water escape before dressing; water clinging to the ingredients will dilute the mustard and lemon.

Dress warm, then add the celery

Whisk the dressing in the emptied saucepan so the mustard, lemon, oil, salt, and pepper are combined before the solids return. Fold with a broad spoon and lift from underneath. Repeated stirring breaks both the tofu and potatoes and can turn the beans into an unintended mash.

Give the warm mixture its short cooling period before adding celery. Finely sliced celery distributes crunch through each serving without requiring large, awkward pieces. Cucumber is a possible replacement, but add it after chilling and drain it well. Its moisture changes the dressing more than celery does. Optional chopped parsley is a separate addition and is excluded from the recipe calculations.

Plan for a cold lunch

Firm tofu varies in texture and calcium content. Some products have calcium added; NIH recommends using labels to identify those foods. Choose a firm block that can be cut cleanly, and compare the product’s nutrition label if you change brands. Prepared mustard also varies from smooth and mild to coarse and sharp, so use the style you want throughout the salad.

The salad can be served warm or refrigerated promptly in shallow containers. For a packed lunch, keep it cold until eating and store it within the three-day limit in the recipe. Lemon-mustard dressing does not remove the need for refrigeration. If a little dressing has settled during chilling, fold the salad once before serving. Keep any accompanying bread or extra vegetables separate so they retain their own texture and remain additional to the stated two portions.