Yield: 1 Servings
Measure | Ingredient |
---|---|
8 ounces | Silken soft tofu |
1 small | Garlic clove |
1 cup | Tightly packed fresh dill |
¼ cup | Lemon juice; freshly squeezed |
3 tablespoons | Water; ** |
1 tablespoon | Dijon mustard |
1 teaspoon | Salt |
* 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: 2½ Lean Meat; ½ 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@...> on Aug 19, 1998, converted by MM_Buster v2.0l.