You’ll be speechless when you try this classic dip with a healthy twist. No one will know this is vegan nor that it has tofu (protein!) in it. Silken tofu blends into a perfectly smooth ranch dressing dip, replacing the usual buttermilk and mayonnaise typically seen in ranch, with garlic and fresh herbs. Our taste testers were convinced it was straight up ranch dressing. Serve with wedged baby lettuces (like Little Gem) for a fun hand-held salad, an array of crudites, or just use as a salad dressing.
8 ounces silken tofu (about 3/4 cup)
½ teaspoon tamari
1 small garlic clove
½ teaspoon plus 1 pinch fine sea salt, divided
2 scallions, finely chopped (about ¼ cup)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives, plus more for garnish
crudités or baby lettuce (such as Little Gem), cut into wedges
Sat fat 1
How to Make It
Process tofu and tamari in a blender until smooth, about 20 seconds. Transfer to a bowl.
Finely chop garlic on a cutting board, and sprinkle with 1 pinch of the salt. Collect garlic mixture into a pile, and press with flat side of knife to soften and break down garlic. Drag flat side of knife back and forth along the garlic until a paste forms, about 1 minute. Stir garlic paste into tofu mixture.
Stir in scallions, dill, chives, parsley, lemon juice, pepper, and remaining 1/2 teaspoon salt. Garnish with chopped fresh chives. Serve with crudités or baby lettuce wedges.
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