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.
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READY IN: 10mins
YIELD: 1 1/2 cups dressing
UNITS: US
INGREDIENTS
Nutrition- 1(12 1/3 ounce) package silken tofu
- 2 1⁄2tablespoons apple cider vinegar
- 1 1⁄2tablespoons sucanat
- 1teaspoon salt
- 1⁄2teaspoon garlic powder
- 1⁄4teaspoon dry mustard
- 3⁄4cup ketchup
- 3⁄4cup sweet pickle relish
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DIRECTIONS
- 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.
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