Vegan Salad Dressing with Tofu
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- water to desired consistency
- 1 head garlic roasted then separated into cloves
- 1/2 pk mori-nu lite soft or firm
- 2 ts rice vinegar or more to
- 1 tb nutritional yeast (i use
- 1 ts tamari
- salt to taste or more tamari
- Carbohydrate 15.7891466666603 g
- Cholesterol 0 mg
- Fat 0.811706666666667 g
- Fiber 3.71333330527941 g
- Protein 7.80426666666667 g
- Saturated Fat 0.114433333333333 g
- Serving Size 1 1 Serving (60g)
- Sodium 273.184666666349 mg
- Sugar 12.0758133613809 g
- Trans Fat 0.247786666666667 g
- Calories 92 calories
Throw the first 5 ingredients in a blender or food processor and blend until smooth. The dressing will be about mayonnaise consistency. Gradually add water until the desired creamy consistency is reached. Add salt, tamari or more vinegar to taste and blend in. This keeps about 3 days in an airtight container in the fridge. To roast garlic, peel off loose skin layers until the individual cloves show. Dont peel the cloves. Brush them with a little veg. oil (dont worry, it wont soak in) and put in a ceramic dish. I do 4 heads at a time in an 8x8 cake pan. Bake at 400F for 15-20 min. until the skin chars a little. Peel the cloves and mash them with a fork to use as a breadspread or in the salad dressing above. Variations: add 4 halves of reconstituted sundried tomatoes, diced, or 1 tbs baked eggplant, or your favorite fresh or dried herbs to taste, or sub. balsamic vinegar for rice. Posted to fatfree digest V96 #285 Date: Tue, 15 Oct 1996 08:13:41 -0400 From: dts@sympatico.ca
