Tofu Lemon Garlic Dressing
Wonderful as a salad dressing, as a dip for raw veggie slices or artichokes or other steamed veggies. You can even use as a pasta sauce. Delicious and so versatile!
Yield: 2 ½ to 3 cups
16 ounces soft tofu
½ lemon
2 tablespoon lemon juice
3 cloves garlic
1/3 cup fresh parsley
½ teaspoon sea salt
½ teaspoon black pepper
½ to ¾ the water*
1 tablespoon flax or olive oil
Drain the tofu, saving the liquid. Place the liquid in a measuring cup. Wash the lemon and cut in half. Squeeze the remaining half a lemon and measure; you’ll need 2 tablespoons. If need be, juice another lemon. Wash the parsley.
In a high-speed blender, such as a Vitamix or food processor, place all ingredients. *If you want a thicker dressing, use a smaller amount of water. Puree until smooth.
Additions: After it’s pureed, you can add a few slices of scallions, perhaps ¼ cup diced red peppers, or…? Use your imagination! Almost any addition will work. Adding more fresh herbs is wonderful. For a completely different flavor, a little like Caesar dressing, add 2 tablespoons capers, 1 ½ teaspoons Dijon mustard, and an additional garlic clove.
