Vegan Tofu Russian Dressing

I love this stuff! I've been eating it on everything from falafal to my salads. Yummy. This is a slight adaptation from a recipe I found in a cookbook I got at the library called "Meatless Burgers" by Louise Hagler. The original recipe called for making the tofu mixture and using that as a mayo. replacement, offering other options to use 1/2 cup of the mayo. I wasn't a huge fan of the basic recipe but loved this russian dressing so I am posting it here in proportions to use the whole tofu mix. The original recipe called for whatever sweetner you choose. I use sucanat (unrefined cane sugar) but you could use what you like. You may need just a bit more ketchup and pickle relish. Taste it after you make it to see.

• Ready In: 10 mins
• Yields: 1 1/2 cups dressing

Ingredients

• 1 (12 1/3ounce) package silken tofu
• 2 1⁄2 tablespoons apple cider vinegar
• 1 1⁄2 tablespoons  sucanat
• 1  teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon dry mustard
• 3⁄4 cup ketchup
• 3⁄4 cup  sweet pickle relish

Directions

1. 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.
2. Put the mix in a bowl.
3. Add the ketchup and pickle relish and stir until well mixed.
4. Chill until ready to use.
5. This will last, refrigerated, up to about a week.