Creamy Ranch Tofu Recipes

NO-OIL TOFU RANCH DRESSING

Steps:

• Start with the "buttermilk" base: Add tofu, 1/2 cup water, lemon juice, nutritional yeast, onion and garlic powders, pepper, and smoked paprika or Cayenne pepper to blender.
• Blend on high for about 2 to 3 minutes until you get a smooth, creamy consistency.
• Empty "buttermilk" base into mixing bowl. Fold in dill, parsley and chives.
• Adjust your consistency by adding 2 tbsp. of water and mixing, until you get the thinness you want. Adjust easonings as necessary.

SILKEN TOFU CREAMY RANCH DRESSING

Steps:

• Add all the ingredients in the chutney bowl of the mixer and blend.
• Your vegan silken tofu ranch dressing is ready.
• Serve chilled with boiled vegetables like broccoli, cauliflower, carrots.
• Mix in a salad or use as a spread in a sandwich.

CREAMY TOFU RANCH DRESSING

Steps:

• Add all ingredients from the tofu to the water (everything except for the dill, chives and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
• Add the dill, chives, and parsley (if using). Blend for 30-60 seconds until they are mixed into the creamy ranch dressing, but not completely blended (or you'll have a green ranch!).
• Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc). If you'd like a thinner consistency, add more water 1-2 tablespoons at a time.

HOMEMADE VEGAN TOFU RANCH DRESSING RECIPE

Steps:

• Gather the ingredients.
• Add all ingredients together in the blender and mix well.
• Use in your favorite salad or with your favorite vegan nuggets and enjoy.

FAT FREE CREAMY RANCH DRESSING

Steps:

• Into small bowl, measure all ingredients.
• Mix with wire whisk or fork until blended.
• Cover and refrigerate.
• Stir before using.

VEGETABLE TOFU CURRY

Steps:

• If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
• Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
• Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
• Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

RANCH DRESSING WITH TOFU!

Steps:

• To make the Ranch Dressing:.
• In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley, oregano, basil, and chives. Process until the garlic and herbs are pureed.
• With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy.
• This dressing will keep for 2 to 3 days in an airtight container in the refrigerator.
• Makes 2 1/2 cups.
• To make Mayonnaise Nouvelle:.
• First, make the yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl(or use for another recipe).
• In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste.
• This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
• Yield: 4 cups.

CREAMY VEGAN TOFU NOODLES

Steps:

• Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
• As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
• Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
• Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
• To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.

CREAMY 'RANCH' DRESSING

Steps:

• Process garlic in a food processor fitted with a steel blade until the minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt and ice cube and process until smooth. With the machine running, add lemon juice, salt, and olive oil and process until smooth. Taste and adjust seasoning.
• Scrape into a bowl and stir in chives, tarragon and dill. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).