potato-salad-tofu-mayonnaise-10268.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1 pound small red potatoes (about 7), scrubbed",
        "3 ounces soft tofu",
        "1 tablespoon fresh lemon juice",
        "1/8 teaspoon dried tarragon",
        "2 tablespoons olive oil (preferably extra-virgin)",
        "1/2 small red onion, sliced thin",
        "1/4 cup minced fresh parsley leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Onion",
        "Potato",
        "Side",
        "Quick & Easy",
        "Tofu",
        "Winter",
        "Vegan",
        "Tarragon",
        "Gourmet",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Potato Salad Tofu Mayonnaise",
    "url": "http://www.epicurious.com/recipes/food/views/potato-salad-tofu-mayonnaise-10268"
}