Vegan salad dressing
Serves four
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- 170g tofu, well drained
- 2 tablespoons vegetable oil
- 2 tablespoons cider or wine vinegar
- salt and pepper to taste
- pinch of garlic (optional)
- pinch of curry or mustard powder (optional)
- chopped fresh herbs (optional)
- Either mash the tofu well with a fork and then mix with the other ingredients or put them together in a blender.
Serve chilled. Best if used within a few days.