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Tofu Salad Dressing


Saved in 5 recipe boxes and 4 cookbooks

Yield

1

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 each garlic cloves
minced
¼ cup water
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon dijon mustard
¼ teaspoon salt
1 pinch thyme
*
1 pinch black pepper
*
5 ounces tofu
soft
2 tablespoons 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 ¼ cup grated parmesan with tofu.

MAKES: ABOUT 1 CUP

First published: last updated: 2015-03-21

Comments

 

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?
 

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