[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!
- 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
- 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.