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| photo via hilobrow.com |
So easy, economical and it's not only good for salads--but sandwiches too! And if you're like me--it's always fun when someone tastes it and says, "Umm, this is so good. What's in it?" And you say (with a poker face, "Oh, just some tofu and lemon and stuff. . . "
"WHAT? You're kidding!"
By this time, you're smiling and your friend is too.
So here we go. Again, so easy.
Combine in a blender or cuisinart:
1/2 lb. soft tofu
1/4 cup oil (organic olive or sesame)
1 TB (or more) lemon juice
1 TB sugar (totally optional, not to mention this could be agave--in which case it should be no more than 1/2 TB)
1 1/2 tsp prepared mustard (Dijon, honey, etc.--just make it something you love)
1 tsp. vinegar (apple cider, white or red wine, or rice vinegar work nicely with this recipe)
1/2 tsp salt (optional--and remember you can use a 'salt' substitute derived from seaweed)
Blend until smooth and creamy, and there you have it. BTW--this is delicious on cucumbers, sliced tomatoes, olives. Maybe a little pita on the side. It makes a killer sandwich --think chicken or veggies, or tempeh or tofu!
A word or two about the yellow stuff--the mustard. It's not just good-tasting, it's actually good for you. People have known about this for thousands of years. High in antioxidants, mustard seeds also have anti-fungal properties, and have even been found to prevent migraines. What else? Interesting you should ask. Think calcium, magnesium, and here's the one that surprised me--potassium! Remember--it's potassium for healthy blood pressure, calcium and magnesium for healthy bones. Antioxidants speak for themselves. And the idea of lessening the occurrence of migraines, we're all for that!
And check this out from naturalnews.com, "Mustard can be used in preparations of hot compresses to help reduce the impact of strains and sprains in the body, or they can be used in poultices and plasters which can be massaged onto the chest to encourage the decongesting of blocked sinuses and lungs."
So don't be shy when you serve this salad dressing. And remember the most important part: Enjoy!
Resources:
Tofu Cookery by Louise Hagler
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