1/4 pound firm tofu
1/4 cup water or vegetable broth
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoon dill weed
2 medium cloves garlic
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1. Place the tofu, water or broth, vinegar, dill weed, garlic, mustard in a blender. Blend until pureed. While the motor is running, slowly add the oil in a small stream until mixture is emulsified. Season to taste with the salt and pepper.
Tofu adds both nutrition and a thick, creamy texture to this balsamic salad dressing without adding fat.
Makes about 1 cup dressing.