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Tofu Salad Dressing

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Saved in 5 recipe boxes and 4 cookbooks
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. Prep
20 min.
Cook
20 min.
Ready In
40 min.
1 servings
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 
Metric measurements

Ingredients

1each garlic cloveVideo minced
1/4cup water
2tablespoons white wine vinegar
1tablespoon olive oilVideo
1teaspoon dijon mustard
1/4teaspoon salt
1pinch thyme *
1pinch black pepper *
5ounces tofu soft
2tablespoons parsley leaves fresh
* not incl. in nutrient facts

Directions

It's a good idea although not necessary, to blanch the tofu before using it in this recipe.

Just drop it into boiling water, simmer 2 to 3 minutes, then drain it on paper towels.

In food processor or blender, blend garlic, water, vinegar, oil, mustard, salt, thyme and pepper With motor running, gradually add tofu; process until smooth.

Mix in parsley.

Taste; adjust seasoning.

VARIATION: for tofu caesar dressing (non vegetarian) , reduce salt to a pinch.

Blend in 4 anchovies with mustard mixture.

Add 1/4 cup grated parmesan with tofu.

MAKES: ABOUT 1 CUP

First published: last updated: 2013-04-21

 
 
 
 
 
 

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 23772% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 669mg 28%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 26g
Vitamin A 13% Vitamin C 19%
Calcium 54% Iron 16%
* based on a 2,000 calorie diet How is this calculated?