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
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
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.