| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Salad dress, Tofu, Vegan, Vegetarian | 1 | Servings |
INGREDIENTS
| 8 | oz | Silken soft tofu |
| 1 | sm | Garlic clove |
| 1 | c | Tightly packed fresh dill |
| 1/4 | c | Lemon juice; freshly squeezed |
| 3 | tb | Water; ** |
| 1 | tb | Dijon mustard |
| 1 | ts | Salt |
INSTRUCTIONS
* For best results, use the fresh (refrigerated) tofu, not aseptic-packed. ** Original was 3 tbsp olive oil, but water works to thin the dressing, too. Drain the tofu in a fine-mesh strainer for 15 minutes. Process all ingredients in the food processor until smooth. Use immediately or refrigerate up to 5 days. Per serving: 208 Calories; 12g Fat (45% calories from fat); 20g Protein; 12g Carbohydrate; 0mg Cholesterol; 2344mg Sodium Food Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat NOTES : This dressing is also tasty on steamed new potatoes and shredded cabbage. Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Aug 19, 1998, converted by MM_Buster v2.0l.
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