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Creamy Roasted Red Pepper Vinaigrette

Dressing Ingredients 3 ounces soft silken tofu

½ cup chopped roasted red peppers

2 cloves garlic, minced

1 ounce freshly squeezed lemon juice

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon pepper

⅓ cup soy oil

Instructions In a blender, add all ingredients except oil.

Process until smooth.

Slowly add oil.

Continue to process until creamy.

Refrigerate for 4 hours or overnight for flavors to develop.

Enjoy with your favorite salad greens.

Notes Yield: 12 servingsServing size: 1 ounce

This recipe makes 12 – 1 ounce servings.

Have leftovers? Here’s an idea Mix ½ cup of vinaigrette with ½ cup sour cream and 2 tablespoons mayonnaise to make a creamy dip for raw vegetables or to spread on sandwich bread.

By Chef Cherry Madole, The Tangerine Food Company

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