Workhorse Tofu Dressing

I used to make this a lot in the days when I first decentered meat as a means of getting more protein, calcium, and iron in my daily diet. For some reason, I forgot about it and it only recently came to mind again. I don't know where I read the orginal recipe so cannot give credit, but have made it so many times that this time was like muscle memory.

I have been using this one minute to make sauce in everything over the past few days, hence the word "workhorse" in the title. I love it over tomato salad, as above. I ladled it over roast carrots and yellow squash for a quick lunch. I used it in lieu of mayonnaise to make deviled eggs for a vegan friend. I added a generous amount of chopped herbs to it and dolloped it over the top of cold poached salmon. I served it instead of hummus with raw veggies during an inpromptu drink get together. I thinned it out with some olive oil and some additional vinegar to make a delicious salad dressing for both a plain green salad and a halved avocado. I also, when no one was looking, spooned some directly into my mouth, because it is delicious - rich, creamy, a massive umami hit, and healthy to boot.

This makes about one cup of dressing.

1/2 package silken tofu

2 Tbsps Tahini

1 Tbsp red miso

2 tsps rice wine vinegar

1 tsp honey

1 clove garlic

Place all of the ingredients in a blender and blitz until very smooth.

Adjust for seasoning.