Tofu Salad Dressing

Soft tofu blends into a remarkably creamy salad dressing that rivals anything dairy-based. The trick is blanching the tofu first in boiling water for a few minutes, which firms up the texture and removes any raw bean flavor, leaving you with a neutral, silky base.

Garlic, white wine vinegar, and Dijon mustard do the flavor work here, while a pinch of thyme adds an herbal note you wouldn’t expect. Once blended smooth, fresh parsley stirred in at the end keeps things bright and fresh.

This dressing holds up well in the fridge for several days, thickening slightly as it sits.

Chef Tips

• Blanching the tofu really does make a difference. That quick simmer removes the slightly beany taste and gives the dressing a cleaner flavor.
• Use the softest tofu you can find. Firm tofu won’t blend as smoothly and leaves the dressing grainy.
• Add water a tablespoon at a time if the dressing is too thick for your liking.
• Taste and adjust the vinegar and salt after blending. Tofu absorbs seasoning, so you may need a bit more than you think.

Variations

• Caesar twist: Add anchovies and grated Parmesan to the blend, and reduce the salt. Not vegetarian, but absolutely worth it on romaine.
• Herb-forward: Swap the parsley for fresh basil or cilantro and add a squeeze of lemon for a brighter, more summery dressing.
• Spicy kick: Blend in a small piece of fresh jalapeño or a dash of hot sauce for a dressing that works beautifully on grain bowls.