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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!:)

Posted by srsydney to the Eat2Live email list

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