Photo by Joseph De Leo
Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.
Recipe information
Yield
4 servings
Ingredients
1/3 cup silken tofu
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 teaspoon Dijon mustard
1 tablespoon coconut palm sugar
2 tablespoons minced fresh ginger
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
Freshly ground white pepper
Preparation
In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.
From Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.
Buy the full book from Amazon.
Recipe notes
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