Vegan Tofu Russian Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love this stuff! I've been eating it on everything from falafal to my salads. Yummy. This is a slight adaptation from a recipe I found in a cookbook I got at the library called Meatless Burgers by Louise Hagler. The original recipe called for making the tofu mixture and using that as a mayo. replacement, offering other options to use 1/2 cup of the mayo. I wasn't a huge fan of the basic recipe but loved this russian dressing so I am posting it here in proportions to use the whole tofu mix. The original recipe called for whatever sweetner you choose. I use sucanat (unrefined cane sugar) but you could use what you like. You may need just a bit more ketchup and pickle relish. Taste it after you make it to see. Ingredients:
1 (12 1/3 ounce) package silken tofu |
2 1/2 tablespoons apple cider vinegar |
1 1/2 tablespoons sucanat |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon dry mustard |
3/4 cup ketchup |
3/4 cup sweet pickle relish |
Directions:
1. In a food processor or blender mix the tofu, vinegar (lemon juice if you don't have vinegar), sucanat, salt, garlic powder, and dry mustard. Run the food processor for a while, scraping as you go, until the mix is smooth and creamy.
2. Put the mix in a bowl.
3. Add the ketchup and pickle relish and stir until well mixed.
4. Chill until ready to use.
5. This will last, refrigerated, up to about a week.
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