Description
I regularly made a traditional balsamic vinaigrette dressing that was delicious, but loaded with olive oil. I’ve adapted that recipe and substituted tofu, which is very low in fat, for the oil. The tofu gives this dressing a velvety texture while letting the other flavors blend and shine. Everyone who tastes it loves it. This is now my basic salad dressing and goes well with our big salads featured in our book 21 Days to Wealth, Well-Being, and Abundance Now! Financial Planning for a Healthier Life. The cost of this homemade dressing is about $1/16 oz.
Ingredients
- 1⁄2 cup balsamic vinegar
- 1 block soft tofu, drained (14 oz. size)
- 1-2 tablespoons olive oil, optional
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce or Bragg’s Amino Acids, gluten-free
- ½ -1 teaspoon crushed red pepper flakes
- 2-4 garlic cloves, peeled
- Fresh black pepper or large pinch cayenne pepper
- Water, as needed
- 2-3 teaspoons agave, honey or equivalent amount sweetener (optional)
- 1⁄4 teaspoon salt (optional)
Instructions
- Whip all ingredients in a blender or food processor until smooth and creamy. If dressing is too thick add a little water.
- Pour into container and chill; it will continue to thicken.
Notes
*For this and any other dressing: if it seems too thin add ½–1 tsp xantham gum to thicken it while blending, it’s a tasteless white powder with essentially zero calories. This item is sold online or at Sprout’s or Whole Foods. It’s about $12 for a small bag (2 cups) of Bob’s Red Mill xantham gum, but that will last a very long time. It thickens salad dressings in about 30 seconds and keeps the ingredients emulsified.
*From the kitchen of Lisa Lane