Vegan Tofu Russian Dressing Recipes

VEGAN THOUSAND ISLAND DRESSING

Steps:

• Add vegan mayo, ketchup, lemon juice, and apple cider vinegar to a bowl and whisk to combine.
• Add the relish and stir until evenly distributed. Serve on burgers, salad, fries and more. Store in the refrigerator.

SILKEN TOFU CREAMY RANCH DRESSING

Steps:

• Add all the ingredients in the chutney bowl of the mixer and blend.
• Your vegan silken tofu ranch dressing is ready.
• Serve chilled with boiled vegetables like broccoli, cauliflower, carrots.
• Mix in a salad or use as a spread in a sandwich.

NO-OIL TOFU RANCH DRESSING

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.

VEGAN CORNED BEEF REUBEN SANDWICH WITH RUSSIAN DRESSING

Steps:

• In a small bowl, whisk the 1/4 cup vegan mayonnaise, 2 tsp ketchup, 2 tsp horseradish sauce, 1/2 tsp vegan Worcestershire sauce, and salt and pepper to taste until well combined. Taste and add more of any one ingredient to suit your taste.
• Butter the bottom piece of both slices of bread and cover one (butter side down) with as much corned beef as you like. Put the slice of cheese over the corned beef, then the sauerkraut (as much as you like) on top of the cheese, and finally, dress the top piece of bread with as much Russian dressing as you like and put it on top of the sandwich (butter side up).
• Heat a skillet on medium heat and carefully set the sandwich in the pan and cover with a lid. Cook for approximately 2 minutes, or until the buttered bread is nicely browned. Remove the lid and carefully flip the sandwiches and cover and cook for another 2 minutes, or until the cheese is melty (See Note) and the bread is nicely browned. Add more butter to the pan if necessary.

TOFU SALAD DRESSING

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.

VEGAN TOFU RUSSIAN DRESSING

Steps:

• In a food processor or blender mix the tofu, vinegar (lemon juice if you don't have vinegar), sucanat, salt, garlic powder, and dry mustard. Run the food processor for a while, scraping as you go, until the mix is smooth and creamy.
• Put the mix in a bowl.
• Add the ketchup and pickle relish and stir until well mixed.
• Chill until ready to use.
• This will last, refrigerated, up to about a week.

TOFU REUBEN WITH RUSSIAN DRESSING

Steps:

• Preheat the oven to 350°F.
• Season tofu all over with tamari, then transfer to a baking dish and bake for 25 minutes.
• Meanwhile, put mayonnaise, ketchup and relish into a small bowl and mix to make a dressing.
• Spread dressing on each slice of bread, then arrange tofu slices on 4 slices of the bread.
• Spread sauerkraut evenly over tofu, then top with cheese and remaining bread slices, dressing-side down.
• Heat a large nonstick skillet over medium heat.
• Lightly oil the pan, then arrange sandwiches in the skillet in a single layer.
• Arrange a large plate on top of the sandwiches and weigh it down with a can or heavy saucepot to firmly press the sandwiches.
• Lower the heat and cook for 4 minutes, or until golden brown.
• Flip sandwiches over and repeat the process until heated through and golden brown on both sides.
• Cut sandwiches in half and serve immediately.