Prep: 10 minutes
Serves:Makes 2 cups
This has always been one of my favorite green salad dressings. If you don’t like cilantro, you can make this with only the parsley. This will keep in the refrigerator for about 5 days.
- 1 bunch parsley (about 2 cups clusters)
- 1 bunch cilantro (about 1 cup leaves)
- 2/3 cup water
- 1/2 pound silken tofu
- 4 cloves garlic
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
Place the water in a blender jar with the parsley and cilantro leaves. Process until finely chopped. Add remaining ingredients and blend until smooth. Serve as a dressing for salads or as a dip for raw vegetables. If you prefer to use this as a thick dip, add more tofu as you blend until desired consistency is obtained.