I've made the following vegan salad dressing with tofu:
1/2 pkg. Mori-Nu Lite soft or firm tofu (not extra-firm)
cloves from 1 head roasted garlic
2 tsp rice vinegar or more to taste
1 tsp tamari
1 tbs nutritional yeast (I use only Red Star brand)
salt to taste or more tamari
water to desired consistency
Throw the first 5 ingredients in a blender or food processor and blend until
smooth. The dressing will be about mayonnaise consistency. Gradually add
water until the desired creamy consistency is reached. Add salt, tamari or
more vinegar to taste and blend in. This keeps about 3 days in an airtight
container in the fridge.
To roast garlic, peel off loose skin layers until the individual cloves
show. Don't peel the cloves. Brush them with a little veg. oil (don't worry,
it won't soak in) and put in a ceramic dish. I do 4 heads at a time in an
8x8 cake pan. Bake at 400F for 15-20 min. until the skin chars a little.
Peel the cloves and mash them with a fork to use as a breadspread or in the
salad dressing above.
Variations: add 4 halves of reconstituted sundried tomatoes, diced, or 1 tbs
baked eggplant, or your favorite fresh or dried herbs to taste, or sub.
balsamic vinegar for rice.