Oil Free Tofu Mayonnaise/Dressing

Homemade tofu based creamy dressings are quite different from commerical dressings. I have to admit that when I first tried this recipe, I wasn't sure. It was OK but I wondered if I should bother posting it. Then the second time I whipped up my salad of mixed greens with this stuff I decided I did like it. The difference was that after I mixed my salad with the dressing, I added a sprinkle of nutritional yeast, freshly ground black pepper and some salt and gave the salad another toss. Perfection (at least according to my taste buds).

So maybe give this one a try and tweek it a bit to suit your own taste.

12.3 oz package Mori-Nu Silken Lite Tofu, firm
3 small garlic cloves
1 tsp dill weed
1 tsp onion powder
1 Tbsp soy sauce
1 Tbsp sugar (or maple syrup)
1 1/2 Tbsp lemon juice
water, if needed to thin

This ended up thick like mayonnaise. When I used it for my salad, I took about 2 tablespoons from the jar and put it in a small bowl and stirred in some water. By doing that, I was able to pour it onto my salad like you would a commerical dressing.

I just know this dressing is going to help get a lot of raw greens into me all summer long.

Marinade and/or Salad Dressing

I used this recipe to marinate some portobello mushrooms for yesterday's BBQ. Well, actually hubby cooked some wrapped baked potatoes and beef burgers on the grill for our guests. For the vegetarians at our little gathering, I baked the portobello's in my little toaster oven. Our portobello burgers were wonderful and the meat eaters were happy with their burgers too.

Here are the ingredients for the marinade:

1 Tbsp nutritional yeast
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp onion powder
2 tsp sugar
1/4 tsp red pepper flakes
2 garlic cloves, grated

I love the combination of these flavours and often use this as a salad dressing. Tonight for dinner we had steamed vegetables on brown rice and I drizzled some of this dressing over the rice and veggies.

I make this in little batches as I need it. If you start making large batches that you can't use up right away, the red pepper flakes start getting hotter the longer you leave it sitting.