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  • Writer's pictureSoyfoodscouncil

Sweet Garlic Wasabi Tofu Dressing

1 pkg soft silken tofu

1/4 teaspoon wasabi powder

1 Tablespoon granulated onion powder

1 Tablespoon granulated garlic powder

2 cloves garlic

2 Tablespoons Veganaise (vegan mayo made with soy)

1 Tablespoon agave nectar

1 teaspoon Himalayan salt

Place all ingredients in blender; blend until smooth.

Drizzle over the wedges before serving.

Yield: 10 servings

Served as an Asian Cobb Salad made of:

10 Iceberg lettuce wedges

½ red onion, chopped

20 Cherry tomatoes, sliced in half

1 avocado, chopped

1 cup shelled edamame, cooked and cooled

1 cup shredded carrots

Coconut Bacon (recipe below)

Coconut Bacon

2 Tablespoons soy sauce

1 Tablespoon liquid smoke

1 Tablespoon maple syrup

½ teaspoon smoked paprika

3 ½ cups large flaked coconut

Preheat oven to 325˚ F.

In a small bowl, mix the first four ingredients making sure to break up any clumps of paprika. In a large bowl, add coconut flakes; drizzle the wet mixture over the top of coconut; gently toss to coat flaked well. Using a slotted spoon, scoop flakes, place on 2 parchment lined cookie sheets. Sprinkle flakes with mineral slat if desired. Place in oven; bake for 20-25 minutes. Stir every 5 minutes. After 15 minutes, keep oven door closed. Watch carefully so flakes do not burn. Take out of oven and cool. Sprinkle on top of salad when ready to serve.

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