Guest guest Posted November 1, 2000 Report Share Posted November 1, 2000 Hello all. . . Miss the taste of creamy salad dressings like Ranch and Bleu Cheese? I do. There's only so many variations on a vinaigrette that I can take before I want a creamy dressing on my salad or to dip veggies in. Try this: Take a package of silken tofu and drop it in your food processor/blender, puree until smooth. Add olive oil, a little at a time until it reaches the consistancy of a creamy salad dressing. Add a dash of vineager (balamic is the best). Then add whatever spices you prefer in you salad dressing. Fake bacon bits and a little dijon mustard along with fresh basil is my favorite; or a little soy sauce and ginger for an asian flavor. You can also do variations on 1000 Island or French this way as well. Put the dressing in the fridge for a few hours BEFORE you taste it, THEN adjust the seasoning with salt, pepper, etc. Let it sit overnight (24 hrs is better) so the tofu can absorb all the flavors. Don't freeze it, but kept in the fridge it will last for about a week or so. It usually requires a little bit of a whisk before serving. It's a great way to get a little extra protien in your diet, it tastes great, and it really feels like you're eating a cream- or mayo-based dressing! Hope you enjoy it! ..james. Quote Link to comment Share on other sites More sharing options...
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