Creamy Herb Dressing with Tofu
06/09/08 05:49 Filed in: Vegan
Creamy Herb Dressing with Tofu
I've replaced the buttermilk in the original recipe on page 367 with tofu, water, and lemon juice and doubled the seasonings to make a non-dairy dressing. To make this recipe vegan, replace the mayonnaise with vegan mayonnaise.
Since I make this recipe nearly every week, I use the Make-a-Mix strategy to save time. I line up 6 small bowls on the counter and measure the dry ingredients for multiple mixes at one time. I store each seasoning mix in a small zip-closing bag and place in an airtight plastic container with the directions.
Preparation Time: 5 minutes Refrigeration Time: 1 hour Makes: 2 cups
Heather Reseck, R.D.
I've replaced the buttermilk in the original recipe on page 367 with tofu, water, and lemon juice and doubled the seasonings to make a non-dairy dressing. To make this recipe vegan, replace the mayonnaise with vegan mayonnaise.
Since I make this recipe nearly every week, I use the Make-a-Mix strategy to save time. I line up 6 small bowls on the counter and measure the dry ingredients for multiple mixes at one time. I store each seasoning mix in a small zip-closing bag and place in an airtight plastic container with the directions.
Preparation Time: 5 minutes Refrigeration Time: 1 hour Makes: 2 cups
- 1 (12.3 oz) box silken tofu
- 1/2 cup water
- 2 tablespoons lemon juice
- 1/2 cup mayonnaise
- 4 teaspoons dried parsley flakes
- 2 teaspoons dried chopped onion or dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt or vegetable seasoning salt such as "Veg-Sal"
Heather Reseck, R.D.