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Tofu-Lime Salad Dressing

By • May 12th, 2007 • Category: Salads and Dressings Print Print

Tofu-Lime Salad Dressing

Smooth as silk, this easy and delicious dressing gets its zip from fresh ginger, garlic, and lime juice. Try this over thinly sliced red cabbage, red onion, grated carrot, and shelled edamame. This dressing goes fast, so consider making a double recipe. Warning: do not use bottled lime juice. It won’t give you good tasting results.

Makes 2 cups

Ingredients:
3 cloves garlic, peeled
2 T. coarsely chopped ginger
1/3 c. lime juice (about 3 limes)
8 oz. silken tofu
¾ c. good quality vegetable oil (like expeller-pressed canola)
2-3 T. cane sugar
Salt and pepper to taste

To prepare:
In a food processor, process the garlic and ginger into a fine chop. With the machine running, add the lime juice, then add the tofu and, with the processor running, slowly add the oil. Add salt and pepper to taste. Transfer to a container and chill until ready to use. This dressing will keep for up to a week stored in the refrigerator.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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6 comments
Lilinah
Lilinah

A while ago, a poster asked what the difference was between cane sugar and regular sugar. ‘Regular’ white sugar is often made with beet sugar in whole or in part, whereas to be labeled ‘cane sugar’ it must be made only with sugar cane. For most uses there is no appreciable difference. However, for confectionery pure cane sugar is far superior, as my friends who are involved in candying spices and seeds, making sugar plate and other confectionery know.

Earl
Earl

I have been inspired to make this dressing. I am in college and I have little time to cook and eat healthy as I usually do for myself. This will be an encouragement to me to cook and eat more healthy.

Chef
Chef

Hi Ellen, There's no difference between the sugars, so your regular sugar, which is cane sugar, is fine. I normally use an organic sugar that's Fair Trade Certified and have just gotten into the habit of saying 'pure cane sugar' on the air. Thanks for writing and I hope you enjoy the dressing, it's really delicious! Toni

wendy dematteo
wendy dematteo

caught your show 1st time 1/28/08, love it! Especially the vegetable segment. My husband is always requesting my veggies but I'm always at loss for something different. Will keep watching.

Ellen Frank
Ellen Frank

I watched the program that had Tofu-Lime Salad Dressing Jan 28, here in Tucson, AZ. What is the difference between cane sugar and regular sugar? Would using regular sugar make a difference?

Wati
Wati

I am inspired and motivated after watching what you can do with tofu. They are so versatile either as a dressing, sweet or savoury. I love watching your podcasts, but I'd like to know, as I'm sure others too, as to how long does the tofu salad dressing keep? It would also be useful if you could give an idea on the storage life of other dressings you've made on your programme too. Thank you for a wonderful show!

Trackbacks

  1. [...] lunch. Here’s the recipe for the salad dressing, if you’re curious. Great Northern Beans with [...]

  2. [...] for kicks, and I ended up with a fabulous sandwich. On the salad, I whipped up a very meh batch of Tofu Lime Salad dressing. The amazingness of the sandwich balanced it all [...]

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