Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.
Recipe information
Yield
4 servings
Ingredients
Preparation
In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.
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Reviews (3)
Back to TopThis is delicious. It's a great way to cut down on the need for olive oil yet the tofu gives you a substantive dressing. Made as noted, then adapted a "Mexican-ish" version with lime juice, Tabasco, Tajin, apple cider vinegar. This is a keeper for sure.
loverecipes
New Jersey
12/16/2020
So delicious that I couldn't put the tasting spoon down! This recipe is a blank canvas that's easily adaptable. I don't like mustard so omitted it, and had to use black pepper for white pepper, but used all other ingredients. I didn't measure anything but adapted the ingredients to my taste for a 14 ounce package of soft tofu used. I added other fresh herbs to half of the mixture for a different flavor profile. We had the original dressing on roasted eggplant and the herb sauce on Persian Cucumbers. This pairs well with Mediterranean dishes. Keeper!
topchef4
Los Angeles
7/6/2020
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