Creamy Tofu Dressing

Creamy Tofu Dressing 2.jpg

This recipe is a retro dressing. The original was made with mayonnaise and sometimes the addition of sour cream and avocado. My version is creamy and light and quite versatile. I use it to make coleslaw, shredded kale, romaine salad and even fish.

It keeps very well refrigerated for some time.

Unfortunately, 8 ounce packages of tofu are not available so I was obliged to give you this amount of dressing.  


  • 3 tablespoons seasoned rice vinegar
  • 1 garlic clove, smashed
  • 16 ounces drained silken tofu, drained in a sieve
  • 1 cup tightly packed flat leaf parsley
  • Tarragon petals from 15 sprigs
  • ¼ cup olive oil
  • 4 tablespoons lemon juice, approx
  • Kosher salt,
  • Freshly ground black pepper


  1. Place all the ingredients in a blender and blend until smooth.
  2. Adjust the seasoning with lemon juice, salt and pepper.