Tofu Ranch Dressing

Tofu Ranch Dressing 

I eat a lot of salad for which I make my own dressing.  Below is the old stand by of Ranch Dressing.  I will add more dressing recipes in the future.  

For the Salad:  I mix at least three leafy greens torn into bite size pieces (romaine, kale, spinach, butter lettuce, Boston, Bibb, Endive..etc.), shredded cabbage, shredded broccoli, shredded Brussels sprouts, shredded carrots, chopped green onions.  I keep these mixed in  a salad keeper and replenish as necessary.  I will then add, seeds, nuts, dried fruits, ground flaxseed or nutritional yeast as desired to change up flavors.  

Ingredients 

14-15 ounce Firm Tofu (drained & squeezed)

1/3 - 2/3 cup Apple Cider Vinegar (for desired tartness)

1 teaspoon celery seed

*1/2 - 1 teaspoon garlic powder (some like only hint of garlic)

1 teaspoon onion powder

1/2 teaspoon black pepper 

*1/2 - 1 teaspoon salt (for those watching salt intake)

1 Tablespoon parsley

1 Tablespoon chives

1 Tablespoon Lemon Juice

*1 - 2 Tablespoon Maple syrup (for desired sweetness)

*3 - 4 Tablespoon Almond Milk (for desired consistency)

Place everything in blender and blend on liquified until well blended.  I make mine a little thick because I use it as a vegetable dip also.  I can always add almond milk to thin it for salads.

*When shown, use smaller measurement and add to taste up to maximum measurement.  These are options to tailor this recipe to your tastebuds.