RECIPE: Flavorful Tofu Salad Dressing
 Tofu salsa verde makes a delicious salad dressing and all-around condiment. Photo courtesy House Foods. |
We’re in an Asian state of mind today; in addition to this homemade ramen soup recipe, we whipped up a green salad with a salsa verde tofu dressing.
Tofu is a wonderful ingredient for salad dressing, adding protein and fiber to a condiment that typically has neither. This recipe was created by Debi Mazar and Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin. They used House Foods Organic Soft Tofu, but you can use any soft/silken tofu. ABOUT SALSA VERDE Salsa verde is a cold rustic sauce/dressing that typically includes anchovies, capers, garlic, olive oil, onion, parsley, vinegar and sometimes, mustard. The parsley provides a green tint. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. |
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In some regions, cubed bread is soaked in vinegar and then blended with the other ingredients, creating an emulsion somewhat similar to a vinaigrette. Another variation of the recipe, gremolata, is the traditional accompaniment to osso bucco, the popular braised veal shank dish. Salsa verde is a great accent to many dishes. And because it’s so flavorful, you can cut back on added salt. Use it as a condiment with meat (from lamb, pork or rib roast to veal and venison), poultry, pasta, potatoes and other vegetables (we love it with sautéed string beans) or salad. The salsa verde concept probably originated in the Near East some 2,000 years old. The Roman Legions brought it back home to Italy, from where it traveled to other countries. In their recipe, Debi and Gabriele substitute tofu for the olive oil. |
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HEARTS OF ROMAINE SALAD WITH TOFU SALSA VERDE (SALAD DRESSING) Dressing Ingredients |
 Use soft tofu or silken tofu. Photo courtesy HouseFoods.com. |
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Preparation 1. COMBINE tofu, parsley, capers, anchovies, garlic, and lemon juice in a food processor and blend until smooth. 2. PLACE romaine and other salad ingredients in a large bowl and toss with salsa verde. Leftover dressing can be kept refrigerated in a covered container for 2 days. VARIATION: To make this recipe vegetarian/vegan, replace the anchovies with 2 more teaspoons of capers. Find more delicious recipes with tofu at House-Foods.com.
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