• Soyfoodscouncil

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.


12 views0 comments

Recent Posts

See All