Lemon-Ginger Vinaigrette

Recipe Ingredients

3/4 lb	340g / 11oz	Firm silken tofu - drained
3 tablespoons	45ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Minced garlic
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1 teaspoon	5ml	Ground coriander
3/4 teaspoon	3.8ml	Curry powder
6 tablespoons	90ml	Fresh lemon juice
2 tablespoons	30ml	Maple syrup
2 tablespoons	30ml	Cider vinegar
1/2 cup	118ml	Olive oil
1/4 cup	59ml	Vegetable oil

Recipe Instructions

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.

This recipe yields 3 1/2 cups.

Per Tablespoon: 31 Cal; 0g Prot; 3g Total Fat (0 Sat. Fat); 0g Carb.; 0mg Chol; 5mg Sod.; 0g Fiber.

Source:
Vegetarian Times, November 2001

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