SoyMilk Crossroads

I made a block of soft tofu yesterday and decided to try out this recipe that was passed along to me in an email.  I just put all of these ingredients into a blender and let it run on the medium setting until it looked smooth and creamy.  Then transferred it to a container and put it in the frig to chill until supper salad time.

• 1/2 lb. tofu
• 1/2 cup oil
• 3 Tbsp vinegar
• 1 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 cloves minced garlic
• 2 Tbsp sweet pickle relish with juice
• 1/4 tsp oregano
• 1/8 tsp red pepper flakes

Now, I’m not real big on following recipes to the tee.  So, my batch was give and take on these amounts.  For the oil, I use Olive.  For the vinegar, this time I used white, next time I might try apple cider.  And I didn’t have any red pepper flakes, so I just sprinkled in some cayenne pepper (which I love and use on a multitude of foods).
 

I didn’t measure my tofu either.  I just threw in the block that I made.  But if you’re making your own and want to know how much you have, here’s a little trick you can do if you have a 4 cup measuring cup.  Or use a bowl and make note of where 3 cups and 4 cups would be on it. 
 

Fill it with water up to 3 cups and float the block of tofu in it.  The water level will read 4 cups when you have a 1/2 lb of tofu.  In this case, since you’re blending it anyway, just crumble it into pieces.  When you fill 1 cup, that equals 1/2 lb of tofu.
 

Anyway, this dressing tastes great.  And it adds some wonderful protein to the veggie salad of your choice.