Tofu Ranch Dressing

Tofu dip adds protein to your vegetables, with less fat than other dips and no cholesterol. Pack some for a summer picnic.

Prep Time: 5 Min
Cook Time: 0
Ready In: 5 Min
Servings: about 1 ½ cups

Ingredients:

1 (14-ounce) package silken tofu
5 tablespoons soybean oil
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, finely chopped
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoons salt (or to taste)

Directions:

Drain tofu and put it in a food processor.
Add all other ingredients and blend until smooth. If the consistency is too thick, add a little water.

Variation: For a fruit dip, use 1 1/2 cups soft tofu, 2 tablespoons brown sugar and 1/2 teaspoon cinnamon.

Recipe courtesy of The Soyfoods Council.

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Kim Ledgerwood

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Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

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Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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