I wanted to get another salad dressing recipe to you this week. I tried a new one today and was pleasantly surprised. My friend TB has been skeptical since I mentioned one of the ingredients was tofu. Yep, tofu. But think about it--it creates thickness without mayo and is much more nutritional! I got the recipe out of The Grit Restaurant cookbook (which is a vegetarian restaurant in Athens, GA). Its the book I "borrowed" from my sister a couple months back. There are several other dressing recipes all using tofu as well, but this one seemed the most generic (one was a curry dressing...not sure if that's a flavor I want on my salad....but I might be game to try it before long!).
If you are in Asia, the only thing this dressing calls for that probably isn't available locally is the dry mustard--a spice you probably have stocked anyway!
Creamy Garlic Dressing
7.5 oz/213g tofu, crumbled
6 Tbs water
1/4 cup cider vinegar (I used white wine vinegar--anything should work)
3 small garlic cloves, chopped
3 Tbs minced fresh parsley or 1 Tbs dried parsley
1 1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp white pepper
3/4 cup soybean oil (vegetable)
Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks.
Notes: I chose a moister tofu in the market. If doing it again, I'd get one slightly firmer. My thinking had been that the firm one would make too thick of a dressing, but the one I chose actually made it a bit thin--I even cut down to 4 Tbs of water. I should have left out the water all together. Also, maybe believe the recipe when it says 3 SMALL cloves of garlic. We LOVE garlic so I thought, "oh that isn't enough!" I put in 3 large cloves instead but it has a huge garlic flavor and quite a kick. Still good, but milder might be better. I think this would go so nicely on a mixed greens salad with some little cherry tomatoes...too bad I can't get the mixed greens...will make do though! Enjoy! Oh, and the tofu I bought for this cost me all of about 15 cents...super cheap dressing recipe if you are in Asia!
If you are in Asia, the only thing this dressing calls for that probably isn't available locally is the dry mustard--a spice you probably have stocked anyway!
Creamy Garlic Dressing
7.5 oz/213g tofu, crumbled
6 Tbs water
1/4 cup cider vinegar (I used white wine vinegar--anything should work)
3 small garlic cloves, chopped
3 Tbs minced fresh parsley or 1 Tbs dried parsley
1 1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp white pepper
3/4 cup soybean oil (vegetable)
Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks.
Notes: I chose a moister tofu in the market. If doing it again, I'd get one slightly firmer. My thinking had been that the firm one would make too thick of a dressing, but the one I chose actually made it a bit thin--I even cut down to 4 Tbs of water. I should have left out the water all together. Also, maybe believe the recipe when it says 3 SMALL cloves of garlic. We LOVE garlic so I thought, "oh that isn't enough!" I put in 3 large cloves instead but it has a huge garlic flavor and quite a kick. Still good, but milder might be better. I think this would go so nicely on a mixed greens salad with some little cherry tomatoes...too bad I can't get the mixed greens...will make do though! Enjoy! Oh, and the tofu I bought for this cost me all of about 15 cents...super cheap dressing recipe if you are in Asia!
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