Tofu Island Dressing
Adapted from Dr. McDougall
1 12.3 ounce package firm lite silken tofu
1/3 cup water
1 tablespoon lemon juice
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon minced parsley
1 tablespoon minced red onion
1 teaspoon soy sauce
several twists fresh ground pepper
Place the tofu, water and lemon juice in a blender or food processor and
process until smooth. Place in a bowl and stir in remaining ingredients.
I just made this one this morning using white beans (at Susan V's suggestion)
and it is excellent. Using beans in place of tofu cuts the fat way back
and also adds a 'meaty' element so I am able to get full on salad. I put
only 2 tbs. ketchup, used dill pickle relish
rather than sweet, and I use Bragg's in place of soy sauce. (I took my
beans straight from the crock pot this morning to make this dressing and, warm,
it was almost like a soup. I could probably eat it straight!:)
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