Okay, so if you don’t like curry, don’t even bother with this one, it’s overflowing with the stuff. And just try to wrap your mind around the idea of a puréed tofu in a salad dressing, it’s like making a cheesecake out of tofu, some people would never ever, not in a million years, do such a thing, but I personally think it adds a great deal of heft and texture to the dressing that you’d otherwise be without. I’m still playing with the my personal preference on the best way to make this recipe since I’ve only just made it for the second time, but I have to say I’m a fan.
from The Grit Cookbook
The Grit is a vegetarian restaurant in Athens, Georgia (not that I’ve been there, but when I get the chance, I’ll certainly check this place out!)
½ (15-ounce) block tofu, crumbled (recipe doesn’t specify firmness, I’ve used just straight up “firm” and it seemed to work well)
¼ cup cider vinegar
¼ cup water
3 tablespoons freshly squeezed lemon juice
1 tablespoon, plus 2 ½ teaspoons curry powder
¼ teaspoon granulated garlic (or 1 garlic clove)
¼ teaspoon died ground ginger
¼ teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin powder
pinch of freshly ground cinnamon
½ teaspoon salt
1 ½ teaspoons sugar (I find that this recipe needs a lot more sugar to my taste, say 2 tablespoons +)
¾ cup soybean oil (I use olive oil and I don’t put in nearly ¾ cup, probably closer to ¼ cup)
Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks.
Note: I probably need more sugar in this recipe than it calls for because I cut way back on the oil content and because I use a whole lot less oil than the recipe calls for I don’t find that the olive oil is too overpowering in terms of the flavor it imparts.