Vegan Tofu Russian Dressing Food

VEGAN TOFU RUSSIAN DRESSING

Vegan Tofu Russian Dressing image

I love this stuff! I've been eating it on everything from falafal to my salads. Yummy. This is a slight adaptation from a recipe I found in a cookbook I got at the library called "Meatless Burgers" by Louise Hagler. The original recipe called for making the tofu mixture and using that as a mayo. replacement, offering other options to use 1/2 cup of the mayo. I wasn't a huge fan of the basic recipe but loved this russian dressing so I am posting it here in proportions to use the whole tofu mix. The original recipe called for whatever sweetner you choose. I use sucanat (unrefined cane sugar) but you could use what you like. You may need just a bit more ketchup and pickle relish. Taste it after you make it to see.

Provided by ladypit

Categories Soy/Tofu

Time 10m

Yield 1 1/2 cups dressing

Number Of Ingredients 8

Ingredients

1 (12 1/3 ounce) package silken tofu
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons sucanat
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
3/4 cup ketchup
3/4 cup sweet pickle relish

Steps:

In a food processor or blender mix the tofu, vinegar (lemon juice if you don't have vinegar), sucanat, salt, garlic powder, and dry mustard. Run the food processor for a while, scraping as you go, until the mix is smooth and creamy.
Put the mix in a bowl.
Add the ketchup and pickle relish and stir until well mixed.
Chill until ready to use.
This will last, refrigerated, up to about a week.

Nutrition Facts : Calories 414.4, Fat 7.5, SaturatedFat 1, Sodium 3893.7, Carbohydrate 80.9, Fiber 2.1, Sugar 50.3, Protein 14

VEGAN TOFU VEGETABLE LOAF

Vegan Tofu Vegetable Loaf image

Once again, a fantastic recipe from the Chicago Diner cook book. Is there anything they can't do? I did alter this a bit from the original and found it to have a lot more flavor. This is a great comfort food kind of meal, excellect on cold days with mashed potatoes and a dinner roll... or three. PS, the more spices and veggies you add, the better! Here's a great recipe for vegan gravy.. http://www.recipezaar.com/244337

Provided by tendollarwine

Categories Soy/Tofu

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb firm tofu, drained
1/3 cup canola oil
2 carrots, quartered lenghtwise and chopped
2 celery ribs, quartered lenghtwise and chopped
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli, chopped into small pieces
2 garlic cloves, minced
2 tablespoons basil
2 tablespoons oregano
2 teaspoons salt
2 teaspoons black pepper, fresh ground
1 tablespoon canola oil

Steps:

Preheat the oven to 350°F.
Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
Grease the inside of a loaf pan with a bit of oil.
In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
Serve with vegan gravy and tasty sides.

Nutrition Facts : Calories 222.4, Fat 17.9, SaturatedFat 1.8, Sodium 821, Carbohydrate 10.6, Fiber 3.6, Sugar 4.3, Protein 8.1

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