Easy Tofu Dressing Recipes
NO-OIL TOFU RANCH DRESSING
Welcome to the nutritarian ranch dressing holy grail! Oil-free, no nuts or seeds, no-added-salt, and completely conforming to Dr. Fuhrman's aggressive weight-loss, whole food, plant-based program!
Provided by Kristen Hong
Number Of Ingredients 11
Steps:
- Start with the "buttermilk" base: Add tofu, 1/2 cup water, lemon juice, nutritional yeast, onion and garlic powders, pepper, and smoked paprika or Cayenne pepper to blender.
- Blend on high for about 2 to 3 minutes until you get a smooth, creamy consistency.
- Empty "buttermilk" base into mixing bowl. Fold in dill, parsley and chives.
- Adjust your consistency by adding 2 tbsp. of water and mixing, until you get the thinness you want. Adjust easonings as necessary.
TOFU SALAD DRESSING
I created this when I couldn't find a dressing that was free of vinegar and dairy. We use it in place of mayonnaise and sour cream too.
Provided by Poetic_thing
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place tofu, olive oil, garlic and herb seasoning, almond milk, lemon juice, garlic, and sea salt in a blender or food processor; blend until smooth. Let stand for 2 to 3 hours before serving.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 2.9 g, Fat 11.9 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 604.4 mg, Sugar 1 g
CREAMY TOFU DRESSING
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
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.
SILKEN TOFU WITH SPICY SOY DRESSING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Hetty McKinnon
Categories finger foods, vegetables
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
EASY TOFU DRESSING
Steps:
- Add all of the ingredients into a blender and combine until smooth. Store in an airtight container in the refrigerator for up to a week. Serve as a dressing for a salad, as a sauce for a hamburger or a dipping sauce for vegetables.
TOFU RANCH DIP
Steps:
- In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!
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- General Tso’s Tofu. General Tso’s sauce tastes good on everything (duh) and, as it turns out, it’s incredibly easy to make at home. Add some crispy pan-fried tofu and you’ve got yourself a meal that’s every bit as tasty (and quick) as Chinese takeout.
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- Drain and press excess liquid out of tofu using a paper towel. Cut into approx. 1/2- or 1-inch cubes. Place in a large bowl and toss in sesame oil, tamari, and garlic powder. Let marinate while you prep the vegetables and make the dressing.
- Make dressing by whisking all dressing ingredients together in a small bowl. If you'd like the consistency to be thinner, feel free to add a touch more hot water. That said - the creaminess of this dressing really works with the veggies and you don't want it to be too thin!
- Once all ingredients are prepped, heat a large pan over medium-high. When hot, transfer marinated tofu to the pan and spread out in a single layer. Allow to cook for about 4 mins (undisturbed), or until bottom side becomes lightly browned and crisp. Flip each piece of tofu over and repeat on the other side. At the end, gently toss tofu for 30-60 seconds, then remove from heat.
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