I tried a new recipe yesterday for "creamy" herbed tofu dressing. The thing that makes this dressing "creamy" is the tofu.
The original recipe uses the word "fresh" in its title, but I didn't have the fresh herbs listed, so I used dried.
Here is the original recipe: from "Moosewood Restaurant Daily Special" makes 3/4 cup-1 cup
"Creamy" Fresh Herbed Tofu Dressing
6 to 7 ounces firm tofu (1/2 cake)
2 tablespoons cider vinegar
2 tablespoons unsweetened apple juice or orange juice
1/2 teaspoon Dijon mustard
1 small garlic, minced or pressed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
5 spinach leaves
1/2 teaspoon salt
Whizz all ingredients in food processor, keeps for 5 days.
NOTES: The tofu I used wasn't firm, it was soft.
I didn't have basil, so I used mint, if I am not mistaken, it is in the same plant family?! I also didn't have the fresh dill nor tarragon, so I used dried and half the suggested amount.
I also didn't have the unsweetened juice and just used 2 tablespoons of water. And I also didn't add the garlic because Satoshi's job requires him to talk with clients and I didn't want him offending anyone...
This was delicious and it reminded me of green goddess dressing. This is a great dressing without the fat and is packed with lots of flavor.
I drizzled a tablespoon of the dressing over steamed broccoli, steamed asparagus & raw carrots.
For dinner, I also served sawara saikyo-yaki (spanish mackrel grilled with sweet miso) and rice "sprinkled" with cooked fava beans.
This dressing would be great for veggie sticks, in potato salad or maybe even on cooked fish.
I'm making this again.