Yield: 1 servings
|1 \N||Garlic clove;minced Water|
|2 tablespoons||White wine vinegar|
|1 tablespoon||Olive oil|
|1 teaspoon||Dijon mustard Salt|
|1 pinch||Thyme Pepper|
|5 ounces||Soft tofu; 150 g|
|2 tablespoons||Parsley; fresh chopped|
"Great on caesar (see variation at the end of recipe) or any other salad..It's a good idea although not necessary, to blanch the tofu before using it in this recipe. Just drop it into boiling water, simmer 2 to 3 minutes, then drain it on paper towels." In food processor or blender, blend garlic, water, vinegar, oil, mustard, salt, thyme and pepper With motor running, gradually add tofu; process until smooth. Mix in parsley. Taste; adjust seasoning.
VARIATION: for tofu caesar dressing (non vegetarian) , reduce salt to a pinch. Blend in 4 anchovies with mustard mixture. Add ¼ cup grated parmesan with tofu.
MAKES: ABOUT 1 CUP SOURCE: The Toronto Star, "Second Helpings '92" Dec. 92 posted by Anne MacLellan