Tofu Basil Dressing Recipes

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CREAMY TOFU DRESSING



Creamy tofu dressing image

Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!

Provided by Rita1652

Categories     Salad Dressings

Time 5m

Yield 1 dressing for one large salad

Number Of Ingredients 9

1/4 lb silken tofu
1 1/2 tablespoons balsamic vinegar
2 cloves garlic
1 shallot, cut into 1/4
1/2 teaspoon Dijon mustard
1/4 cup water
2 tablespoons olive oil
1 1/2 tablespoons rosemary or 1 1/2 tablespoons basil
salt and pepper (to season)

Steps:

  • Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
  • Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
  • Serve immediately on your favorite salad or grilled meat.

TOFU BASIL DRESSING



Tofu Basil Dressing image

Such a wonderfully creamy dressing or dip! A great alternative to oil-based salad dressings. Will keep up to a week in refrigerator.

Provided by Linda Schumann

Categories     Salad Dressings

Time 10m

Yield 4

Number Of Ingredients 7

½ (12 ounce) package firm silken tofu
2 tablespoons cider vinegar
2 tablespoons apple juice
2 tablespoons chopped fresh basil
½ teaspoon Dijon mustard
1 clove garlic, minced
1 pinch salt

Steps:

  • Blend tofu, cider vinegar, apple juice, basil, Dijon mustard, garlic, and salt in a blender until dressing is smooth.

Nutrition Facts : Calories 38 calories, Carbohydrate 2.2 g, Fat 2 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 59.2 mg, Sugar 1 g

CREAMY BASIL DRESSING OR DIP!



Creamy Basil Dressing or Dip! image

The thin version of this recipe makes a great salad dressing. When thickened after refrigeration it makes a good vegetable dip, topping for a baked potato, or mayonnaise replacement for sandwiches. Can be made vegan by using tofu instead of yogurt. This recipe tastes best after marinating in the refrigerator for 24 hours (not in the cooking time). It should last about 7 days in the refrigerator and you may need to thin this dressing before serving if it is too thick. From "Choices - Quick & Healthy Cooking" cookbook.

Provided by Enjolinfam

Categories     < 15 Mins

Time 10m

Yield 1 cup

Number Of Ingredients 7

3 tablespoons lemon juice
1 1/2 tablespoons fresh basil, chopped
1/2 teaspoon dry mustard
1 medium garlic clove, minced
3 tablespoons olive oil or 3 tablespoons safflower oil
3/4 cup low-fat Greek yogurt, plain (to make this vegan you can use 3/4 cup soft tofu crumbled up instead)
salt or garlic salt, to taste

Steps:

  • In a food processor or blender, combine the lemon juice, basil, mustard, and garlic. Process until smooth. Then, with machine running, gradually ad oil. When oil has been completely blended in, add tofu (if making nondairy option). If using yogurt, remove the dressing from the food processor and place in small bowl and gently stir in yogurt.
  • Season to taste with salt. Cover and refrigerate. Stir well before each serving. The tofu version will especially thicken when chilled. Thin with a teaspoon or so of water if needed.

Nutrition Facts : Calories 500.8, Fat 43.9, SaturatedFat 7.5, Cholesterol 11.2, Sodium 133.2, Carbohydrate 18.9, Fiber 0.6, Sugar 14.4, Protein 10.7

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