This entry was posted on Thursday, July 17th, 2008 at 1:08 pm and is filed under Recipes, Tofu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Dieting can be a boring thing. So adding some zip to salads is always a must. If you enjoyed the Tofu Italian dressing, I’m sure you’ll really like this one. And it’s even faster and easier to make. And you’ll add around 3 grams of protein to your salad, but less than 70 calories. 
Ingredients:
- 1/2 lb soft tofu
- 1/3 cup ketchup
- 2 Tbsp oil
- 2 Tbsp vinegar
- 1 Tbsp mustard
- 1 tsp onion powder
- 1/2 tsp salt
Blend everything together in a blender until it’s smooth and creamy.
Once again, I’m pretty loose with these ingredients. I vary the type of vinegar. I generally use olive oil, but would use something else if the olive was gone. The mustard, I’ve used yellow, but think I prefer dijon. I didn’t have any onion powder the last time I made this, so I just minced up some onion and threw it in the blender.
If you’re making soymilk but haven’t taken the next step to making tofu, save the bean curd (okara). You can use it in place of the tofu. It won’t be quite as creamy, but it’ll have a lot more fiber and even higher protein.
So, play with this recipe, find your own special formula. Enjoy!