silken tofu "ranch" dip/dressing

this ain't no hidden valley, this here goodness is in plain sight...

i know - how many more uses can i find for this damn silken tofu?! you have no idea...actually i don't either, i just keep playing with it and look what happened - a redemption for the much-mocked ranch dressing i lampooned in last week's post. (but at $2 a package - this tofu is such a cheap, healthy, versatile ingredient!!) make no mistake though - this is not your mother's ranch. no mayo, no milk, no sour cream...and no over-priced "flavor packets". this is healthy, quick and you know exactly what goes into it - no mystery preservatives or additives. we're going to use some basic seasonings you likely have in your pantry, our food processors, and yes, my much beloved silken tofu and in less than 5 minutes, we'll have healthy ranch dip or dressing. i bet you could even have your kids all smiley and children-of-the-corn-like eating their veggies with this just like in that creepy ranch dressing commercial on tv...creepy kids...

ingredients:

the tofu you never knew you'd love

- 1 package (12 oz) silken tofu (i prefer the "firm"for dip, and the "soft" for dressing)

- 1/4 tsp salt 

- 1 tbsp + 1 tsp galaxy vegan grated topping

- 1/2 tsp dried basil (see the last "hint" for possible seasoning substitutions - you don't have to run out & buy these just for this!...though these are pretty common, multi-tasking herbs to have)

- 1/2 tsp dried oregano

- 1/4 tsp celery salt

- 1/4 tsp fresh ground pepper

- 1/4 tsp red pepper flakes (optional - definitely adds a little kick, but isn't "hot") 

vegan "parm"

- 1 + 1/2 tsp apple cider vinegar (or lemon juice if you don't have the vinegar)

- 1/4 tsp garlic powder (i know i always say to use fresh, but this isn't going to be cooked and fresh garlic completely overwhelms this dip)

what to do:

1. prep? what prep?  get all your seasonings out and pry those stupid shaker tops off so you can get a measuring spoon in there. plug your food processor in and cut your tofu box open.

2. put everything in your processor. blend it until very smooth.

3. taste it - like it? if not, adjust your seasonings, though be aware that if you let it set in the fridge the heat from the pepper will develop a little more.

4. refrigerate and use for up to a week in a sealed container.

hints:

simple party platter - homemade pita chips & veggies

-remember, when you make it and taste it on a spoon, that's not exactly how it's going to taste as a dressing or dip. dressings especially get diluted once they're tossed in a salad - so go ahead and make it, taste it, and let it sit for at least a couple hours before you use it - taste it again prior to serving, add anything you think might be a little lacking. don't be afraid to tinker with it! (i think this dip/dressing gets better when it sits overnight - the seasonings rehydrate and really come out more.)

- enjoy this with veggies (baby carrots, celery, broccoli, cucumber) or pita chips, tricuits, whatever healthy, savory snack you want.

- if you use the soft tofu this comes out more like a dressing consistency, so it's really up to you which you use. i like the firm because it's more scoopable for snacking. 

- this recipe is great to make and keep in a sealed container in your fridge as dressing for your week's salads!

-i think the seasonings listed are pretty common ones to have, but if you don't have them here are some alternatives: sub thyme for either basil or oregano (don't do all only thyme). if you don't have much of a spice cabinet, do you have some generic, ambiguous "italian blend"? instead of the basil and oregano - add 1 tsp of that. (herbs de provence also works well - we can make it work with minimal purchasing, i swear!) note that with these alternative you still want to add the garlic powder. oh, and now that i've preached always having fresh garlic on hand, if you don't have powder, you can use 1 tsp of the jarred, minced garlic. this ends up pretty garlicky even with the powder...maybe not a first date snack.

- idea - i admit i haven't tried this...i just had a brainstorm - someone try using this to make a pasta salad instead of mayo! i bet it'd be good! just another example of how you can think outside the box and make everyday foods healthier and still delicious!

nutritional info:

yields about 1 + 3/4 cups dip, info per 1/4 cup:

calories: 34

fat: 1.3g

saturated fat: .2g

cholesterol: 0mg

sodium: 136mg

carbohydrates: 1.5g

fiber: .1g

sugar: .6g

protein: 3.9g

vitamin A: 1%

vitamin C: 0%

calcium: 3%

iron: 3%