Lemon-Ginger Vinaigrette


30 Minutes or lessThis tangy dressing is great on greens, but also makes a good dip for fresh vegetables. Perfect for appetizers!

  • 3Servings


  • 3/4 lb. firm silken tofu, drained
  • 3 Tbs. minced fresh ginger
  • 1/2 tsp. minced garlic
  • 1/4 cup chopped fresh cilantro
  • 1 tsp. ground coriander
  • 3/4 tsp. curry powder
  • 6 Tbs. fresh lemon juice
  • 2 Tbs. maple syrup
  • 2 Tbs. cider vinegar
  • 1/2 cup olive oil
  • 1/4 cup vegetable oil


In food processor or blender, process tofu until smooth. Add ginger, garlic, cilantro, coriander and curry powder. Process until blended. One at a time, blend in lemon juice, maple syrup, vinegar and 1/2 cup water, waiting until each is thoroughly mixed before adding next ingredient.

With motor running, add both oils in thin, steady stream through feed tube until dressing is blended and thickened. Dressing can be stored in an airtight container in refrigerator up to 1 week. Bring to room temperature and shake well before using.

Nutrition Information

  • Calories: 31
  • Fat Content: 3 g
  • Sodium Content: 5 mg