Curried Potato Salad with Chia Seeds

• 12 potatoes (boiled)
• 1-2 onions
• 1 bell pepper
• 2 jalapeno peppers (or your favorite peppers whether sweet, mild, warm, or hot)
• 2 serrano peppers (optional)
• 1/2 bunch parsley (preferably flatleaf, i.e., Italian parsley)
• 1-2 stalks celery (finely chopped)
• 1 package soft tofu (or equivalent alternative)
• 1/4-1/2 cup chia gel (see chia gel recipe)
• 1/2 tsp mustard (or ground mustard seed)
• 2 teaspoons fresh curry powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper powder (or to taste)
• 1/4 teaspoon salt (or to taste)
• 1/4 cup olive oil
• Pinch of nutmeg (optional)

Chop potatoes, onion, bell pepper and place in a large bowl. Finely chop jalapeno peppers, serrano peppers, and parsley, and add to bowl. In blender, whip oil and tofu until smooth. In a separate bowl, mix chia gel and spices together and whip (by hand) until smooth. Mix all ingredients together. Chill and serve.

Recipe courtesy of Menu 4 Life. For additional information, visit menu4life.com