nutritional information

Per Tablespoon:

  • Calories: 31
  • Protein: 0 g
  • Total Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 0 g
  • Cholesterol: 0 mg
  • Sodium: 5 mg
  • Fiber: 0 g
Vegan

Super Green Dressing

Makes 1 quart

30 minutes or fewer

This recipe is a makeover of a classic mayonnaise-based French dressing, sometimes known as Green Goddess. By using soft tofu, flaxseed oil and umeboshi vinegar, you can closely approximate the creamy texture of mayonnaise but with a far healthier result. It’s great on mixed greens, but probably best suited to a dense salad, such as the Pasta Verde (p. 52), as a sandwich spread or simply spooned over sliced tomatoes.
  • 1 cup flaxseed oil
  • ¼ cup umeboshi vinegar
  • 2 medium cloves garlic, peeled
  • 1 cup sliced scallions (6 to 8 medium)
  • 1 cup coarsely chopped flat-leaf parsley
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh tarragon
  • ¼ cup chopped fresh dill
  • ¾ cup water or vegetable broth
  • 16 oz. soft tofu, drained and crumbled
  • 1 ½ tsp. spirulina
  • ⅛ tsp. salt
  1. In blender or food processor, combine oil, vinegar, garlic, scallions, parsley, mint, basil, tarragon, dill and 1/2 cup water or vegetable broth. Pulse on/off until blended, scraping down sides of container as necessary with rubber spatula.
  2. Add tofu, spirulina, salt and remaining 1/4 cup water. Blend until mixture is smooth, about 3 minutes. Be patient: Dressing will not come together at first and you will be tempted to add more liquid, but don’t. Store in an airtight container in the refrigerator up to 4 days. Before using, leave at room temperature for a few minutes, then whisk to regain its smooth texture.
August 2000

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