I just finished last week’s batch of Sweet Tofu Salad Dressing and decided to jazz it up a little bit with some tangy berries and more vinegar. This is sweet, but it has a little more “pucker” in it.
1 16 oz package of silken organic tofu
1 cup fresh organic raspberries
3 fresh apricots, sliced
1/2 cup fruit vinegar, (I used this dates vinegar from Durra.)
1/2 cup ground sunflower seeds
Combine all ingredients into a blender and puree. Keep refrigerated. Makes about 28 oz.