It is creamy and high in protein and all-around delicious!
The texture is very thick, more like a pudding than like a salad dressing — though it tastes like a salad dressing or like sour cream. It is not sweet like a pudding. I think that pudding-thick salad dressing works really well — it sticks well to salad, even if the leaves are damp. But if pudding-y salad dressing is not your thing, you can add water or oil to thin it to a consistency that works for you.
I like this dressing on salad, as a topping on on Golden Crispy Tofu, as an ingredient in Southwestern Twice Baked Potato casserole, as a topping mixed with roasted winter veggies, tossed with roasted eggplant from Riz Bi Har, and as a much healthier replacer for sour cream in other recipes. I find it so addictive that every time I make a batch, once it is out of the blender, I find myself going after every last dab that I can get out of the blender to eat it straight. It is that good!
The high protein content of this dressing means that you can put some on some fresh leafy greens and have a complete meal in minutes, especially if you buy prewashed salad that doesn’t need any rinsing or washing. Or you can dress up a salad by adding any of the following: beans, cubed cooked eggplant, protein items, other veggies, artichoke hearts, nuts, seeds, dried cherries — or whatever else you have handy that could be tossed into a salad.
- 1 block (14.3 ounces) silken tofu (I like Mori-Nu organic)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 2-4 tablespoons canola and/or olive oil
- optional: a handful of fresh spinach or lettuce or other greens (makes dressing a gorgeous green!)
- No need to measure ingredients -- guessing at quantities is fine. Blend all ingredients in a blender until smooth.
- As written, the recipe makes a thick, creamy, pudding-like dressing. If you prefer a thinner dressing, add some water or oil and blend again.
- Serve over anything.
This recipe has been shared at Gluten-Free Fridays.