[C]onsider me an occasional fan of tofu.
My parents were early adopters of tofu. 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 an occasional tofu enthusiast. Count me among the few who just realized that you can make a delicious dipping and salad dressing from TOFU! Did you know this? Were you keeping it from me?
This thick dressing is creamy, satisfying, and doesn’t read as tofu per say… not that that would be a bad thing, but you know what I mean. This dressing is more Ranch in distinction. Herby, bright, and almost so good you want to rub it on your face (which is weird).
Into the food processor with silken tofu. Firm silken tofu is key! It blends up super smooth and creamy.
Add fresh parsley and fresh basil for bright and herby elements. Lemon and vinegar for a necessary mouth-pucker. Garlic for spice. Salt and pepper for balance. Olive oil for because we’re luscious.
Creamy and smooth, herby and bright vegetable dip! It’s a delight and the fact that it’s made from tofu and not sour cream is such a bonus! To our health!
xo
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Creamy Vegan Herb Salad Dressing
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: makes about 1 cup 1x
Ingredients
- 6 ounces silken tofu
- small handful fresh basil leaves
- small handful fresh parsley leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 small clove garlic, coarsely chopped
- salt and pepper to taste
- few dashes of hot sauce, to taste
Instructions
- 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.
- Pulse until incorporated, then blend on medium speed until smooth and well incorporated. Taste and season with more salt, pepper, and hot sauce to taste. You may also choose to add a bit more lemon or vinegar. It just depends on your taste. Blend to combine. Chill before serving. Serve as a salad dressing or as a vegetable dip. Store in an airtight container in the refrigerator for up to 4 days.
29 Responses
hey, sweet recipe! quick question: do you know whether it’s ok to use it as lunch thing when you want to take it to work? does it have to stay refrigerated at all times?
The dressing can last several hours at room temperature
I used coconut milk instead of tofu and orange juice instead of lemon. Still turned out great
21 years old and I’ve never eaten tofu. Maybe this is the right time!
https://justsem.wordpress.com/
OMG. Herb Salad to a whole new level!
These are amazing. I canโt wait to make these. Thanks for sharing.
Looks delicious! I love using tofu in place of dairy like cheese in recipes!
This looks great – I love using tofu in place of dairy like cheese in some recipes!
Looks delicious! Although hardly vegan, I actually enjoy well-incorporated tofu.
This sounds delicious! As one who cannot tolerate tofu due to being a migraine trigger, I was wondering if you have any ideas on how to make creamy cashew dressings, dips, etc? I had some at a Farmers Market and it was exquisite.
This sounds great, but can we please talk about how unhealthy and contaminated the soy chain has become?
I made this with soft instead of firm tofu and it came out a little less thick, but it made a perfect pasta sauce when heated up! Delicious!!!
This is such a great idea! I like the idea of being able to bulk up a salad with hidden protein.
I too like tofu…sometimes. I never thought to use it in a dressing. Pinned to give it a try. :)
Just found your blog….la,la,la,la love it xx
This looks amazing! Love that it’s vegan too.
x Sarah
https://www.bohochiccafe.com
Yummy! I will make this tonight!
You can also use firm silken tofu to make a pretty banging chocolate mousse! :)
This looks great. I have never tried tofu! I just made the Sour Cream Coffee Cake with brown butter glaze from your new book. My house smells heavenly. We will have this cake tonight after dinner. I thank you again for a lovely book with just so many great recipes that I want to make.
Your photos are just so darn gorgeous. I’m excited to try this recipe, I’m always looking for vegan dressing ideas! :)
I would never have thought of using tofu to make salad dressing! That looks so creamy and wonderful, it’s amazing it’s made of tofu instead of sour cream!
Firm silken tofu is a gift from God. It makes magic happen. I stock up on mine from Asian supermarkets- super cheap and shelf stable so it’s always on hand. I might whip this up for lunch!
Tofu to make dressings creamy are my FAVORITE. Love!
So nice to see one of these that’s not a cashew cream base. The only thing my husband is more allergic to than dairy is nuts, especially cashews. Insert sad trombone sound.
While we do eat tofu sometimes, I still haven’t tried it in a more dairy replacement sense. The cheesecakes and such always make me a litttttttle nervous. Yikes.
I think this would be a perfect baby step into that brand new world.
We are luscious.
So you’re saying I can eat the whole bowl of dip without feeling horrible about it?! You’re an angel, Joy.
That looks amazing! I also just looove your photography!
Thanks for sharing! Plus: some thoughts on God/or lack thereof:
https://lasagnolove.blogspot.it/2014/10/agnostic-church.html
Love from Italy,
Bambi
I remember the times when one can make chocolate pudding with silken tofu, melted chocolate and a blender. So this is an amazing extension of that idea to savory dishes :-)
I had no idea you could make salad dressing/dip from tofu. But I’m always about 2 steps behind on this kind of stuff! Thanks for spreading the word!
Good idea, creating a creamy dessing. I’m not big on tofu either — I don’t hate, but I don’t love it either. I use to add it to my smoothies, to make them thicker, and a little more filling.