Consider 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
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.
Sascha
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?
joythebaker
The dressing can last several hours at room temperature
Darren Miko
I used coconut milk instead of tofu and orange juice instead of lemon. Still turned out great
The Queen of Dreaming
21 years old and I’ve never eaten tofu. Maybe this is the right time!
https://justsem.wordpress.com/
Rebecca - FoodFlav
OMG. Herb Salad to a whole new level!
Rebecca - FoodFlav
These are amazing. I can’t wait to make these. Thanks for sharing.
Millie | Add A Little
Looks delicious! I love using tofu in place of dairy like cheese in recipes!
Millie | Add A Little
This looks great – I love using tofu in place of dairy like cheese in some recipes!
Phillip || SouthernFATTY.com
Looks delicious! Although hardly vegan, I actually enjoy well-incorporated tofu.
Vicki B
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.
Michelle
This sounds great, but can we please talk about how unhealthy and contaminated the soy chain has become?
Jessica
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!!!
Eileen
This is such a great idea! I like the idea of being able to bulk up a salad with hidden protein.
Tina @ Tina's Chic Corner
I too like tofu…sometimes. I never thought to use it in a dressing. Pinned to give it a try. :)