| 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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