This one is flavor-filled, slightly tangy, and has a beautiful color!
Turmeric and black pepper
With this dressing I bring back one of my favorite spices, turmeric, paired with black pepper to maximize the anti-inflammatory benefits of this deliciously pungent spice (see links below for more info on the nutritional value of turmeric and black pepper.). Turmeric is also responsible for the orangey color! Warning: If you’re a nail model, be careful using this spice without wearing gloves. It could be a career-ender! Also, be careful not to stain your countertop, your hands, and whatever else matters. I guess it would be fine to let it touch carrots, huh?
Another tofu dressing
As the story goes, if you’ve read my other posts about salad dressings, I am on the Eat To Live nutritional program, and I am especially interested in the anti-inflammatory benefits of the plan due to my psoriasis and the psoriatic arthritis that had started to show its monstrous head a year or so after getting off-plan two years ago! No doubt the plan helped me with this condition, and I should have known better than to leave it in the first place, especially since the food is all homemade and tastes so good.
Dr. Fuhrman’s mantra (Eat To Live) is “the salad is the main course!” And, truthfully, without great salad dressings, many people are apt to give up on receiving the great health benefits available to them through Eat To Live, because the plan does not allow added oils or salts to the diet. Further, ETL’ers have to search for salad dressings that do not have sodium or oils. It’s so much easier, and far tastier, to make them at home.
Silken tofu is the perfect medium for creating creamy dressings similar in appearance and flavor to the ones I used to eat when I didn’t have a care in the world about my health. In a blender, the tofu combines easily with other ingredients, and it can be kept for at least a week in the refrigerator in a tightly sealed jar, without losing any of its flavor. (See my other tofu salad dressing recipes here.)
Other food uses
Like all of my homemade dressings, this one works great as a vegetable topping. When I made this dressing, I was also roasting some plain slices of eggplant for use in another recipe, so when the eggplant was done, I nabbed a couple of slices off the roasting rack and put them in a saucer, covering them with the new dressing! Finger-lickin’ good!
Of course, it’s great on a lettuce and tomato salad, just to stay with the salad dressing theme, right?
Rich Tomato and Tofu Salad Dressing
28 oz can of “no salt added” crushed tomatoes with basil
1 pkg silken tofu
1 level tbsp of turmeric powder (a little less would be fine, if you’re not sure you’ll enjoy it. Turmeric is about as subtle as this guy!)
1 tsp black pepper
1/2 of roasted sweet bell pepper, sliced (I use yellow or orange ones to keep the color them going…and I like them better!)
1 small yellow onion, chopped
4 cloves garlic, minced
Juice of 1 medium lemon
1/2 cup of your favorite vinegar (I used raw coconut vinegar I bought at Sprouts.)
Combine all ingredients into a blender and blend until the dressing is creamy in appearance, like this:
The dressing recipe takes about 15 minutes to put together, once you have roasted the sweet bell pepper, and that can be done anytime you are roasting anything, just to have it handy for later. It makes about 32 oz, if I can keep from tasting it a dozen times while I’m making it.
There you have it! A perfect, rich dressing for a “no salt added” and “no oil added” diet!