Delicious Salad Dressing Made From Tofu — Seriously

Photo: Courtesy of Joy The Baker.
I consider myself an occasional fan of tofu.
My parents were early adopters of the stuff. Remember back when health food had as much cheese and potatoes as tofu? Sure…there was the weirdest brown rice ever, but we covered it in cheese and sauce, and all was right with the world.
Nowadays, I’m a moderate tofu enthusiast. Count me among the few who have realized that you can make a delicious dip and salad dressing from it! Did you know this? Were you keeping it from me?
This thick dressing is creamy, satisfying, and doesn’t read as tofu, per se…not that that would be a bad thing, but you know what I mean. This dressing is more ranch in distinction, and who doesn't love ranch?
Photo: Courtesy of Joy The Baker.
Creamy Vegan Herb Salad Dressing
makes about 1 cup
6 oz silken tofu
Small handful fresh basil leaves
Small handful fresh parsley leaves
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1 small clove garlic, coarsely chopped
Salt and pepper to taste
Few dashes of hot sauce, to taste
1. Place all of the ingredients, including just a bit of salt and pepper, to the bowl of a food processor fitted with the blade attachment.
2. Pulse until incorporated, then blend on medium speed until smooth. Taste and season with more salt, pepper, and hot sauce to taste. You may also choose to add a bit more lemon or vinegar.
3. Chill the dressing before serving as a salad dressing or as a vegetable dip. Store in an airtight container in the refrigerator for up to four days.

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