Cilantro Goddess Dressing

By MaryEllen

Adapted from “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan (Ten Speed Press, 2013).

Ingredients

• 12 ounces silken tofu, drained
• 1 large or 2 small garlic cloves
• 1 cup lightly packed cilantro leaves and stems
• 2 tablespoons fresh lime juice
• 1/4 cup unseasoned rice vinegar
• 1/4 cup peanut oil (may substitute vegetable or canola oil)
• 1 tablespoon peeled, chopped fresh ginger root
• 1/2 teaspoon fine sea salt, plus more to taste

Preparation

Step 1

COMBINE the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and 1/4 teaspoon of salt in a blender or food processor; puree until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Per serving: 45 calories, 1 g protein, 1 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 75 mg sodium, 0 g dietary fiber, 0 g sugar.

Yield: 16 servings (makes about 2 cups).