Notes: This creamy dressing tastes as smooth and rich as one made with mayonnaise, but it is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing. Chill airtight up to 1 week.
Sunset JUNE 2002
1. Drain tofu in a colander for about 5 minutes, then pat dry with paper towels.
2. In a food processor or blender, combine tofu, vinegar, garlic, cilantro, green onions, honey, sesame oil, soy sauce, and chili flakes. Whirl until very smooth.
Nutritional analysis per tablespoon.
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