Creamy tofu-herb dressing

Name: Creamy tofu-herb dressing
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 18 servings
Ingredients: 6.5 oz Silken tofu about 3/4 cup; 6 tbsp(s) Extra virgin olive oil; 0.25 cup(s) Apple cider vinegar; 2 tbsp(s) Water; 0.5 tsp(s) Kosher salt; 0.25 tsp(s) Black pepper freshly ground; 0.25 cup(s) Fresh basil fresh, chopped; 2 tbsp(s) Shallots minced; 2 tbsp(s) Fresh dill fresh, chopped; 2 tbsp(s) Fresh tarragon chopped

Points® value

Total Time

24 min

Prep

12 min

Cook

12 min

Serves

Difficulty

Easy

A light, creamy dressing that’s delicious over salad greens but also great tossed with cooked baby new potatoes or spooned over poached salmon.

Ingredients

Silken tofu

6½ oz, about 3/4 cup

Extra virgin olive oil

6 tbsp(s)

Apple cider vinegar

¼ cup(s)

Water

2 tbsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Fresh basil

¼ cup(s), fresh, chopped

Shallots

2 tbsp(s), minced

Fresh dill

2 tbsp(s), fresh, chopped

Fresh tarragon

2 tbsp(s), chopped

Instructions

Put tofu, oil, vinegar, water, salt and pepper in a blender; blend until smooth. Add basil, shallots, dill and tarragon; pulse just until blended. Yields about 4 teaspoons per serving.

Notes

For a thicker consistency, omit the water and use the dressing as a dip instead.

Creamy tofu-herb dressing

Ingredients

Instructions

Notes

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