Herbed "Feta" Salad Dressing
The crumbled firm tofu gives you the texture of feta cheese without the dairy.
INGREDIENTS | YIELDS 1 cup; Serving size 2 tablespoons
- ¼ cup olive oil
- 2 tablespoons gluten-free balsamic vinegar
- 2 tablespoons gluten-free raspberry vinegar
- ¼ cup silken tofu
- 1 teaspoon sugar
- 2 cloves garlic, minced
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 teaspoon soy sauce
- 5 tablespoons crumbled firm tofu
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh chives
Combine olive oil, balsamic vinegar, raspberry vinegar, silken tofu, sugar, garlic, salt, pepper, and soy sauce in blender or food processor; blend or process until smooth.
Remove to small bowl; stir in tofu, parsley, and chives.
Cover and refrigerate 2–3 hours to blend flavors. Store covered in refrigerator up to 4 days.
Fat: 7.37 grams
Saturated Fat: 1.04 grams
Carbohydrates: 1.29 grams
Sodium: 185.42 mg
Flavored vinegars are an easy way to make a quick salad dressing with just a few ingredients. You can easily make your own. Put anything, from herbs to garlic to spices or fruit, in a very clean glass bottle. Fill bottle with gluten-free plain vinegar, cover tightly, and let stand in a cool, dark place for 1–2 weeks before using.