Savory Soy: Green Goddess Dip or Salad Dressing

Silken tofu’s delicate texture is ideal for dressings and dips. The creaminess comes from low-fat soy rather than the usual mayonnaise and sour cream. Thick and tangy, this dip also makes a great salad dressing; just add a little more water.

By Elaine Gavalas
June/July 2001
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Serves 4.

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  • 4 ounces silken tofu
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh Italian parsley
  • 1 scallion, chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • Coarse or sea salt and freshly ground black pepper to taste
  • 2 tablespoons spring or filtered water (for dressing recipe only)

Combine the tofu, basil, mint, parsley, scallion, vinegar, lemon juice, and mustard in a blender or food processor. Blend until smooth. Taste; add salt and pepper if desired. If making as a salad dressing, add the water. Chill until ready to serve.


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