CREAMY APRICOT DRESSING fat-free
On a blind taste test, no one would guess this dressing was made with apricots. A cream delight – just enough of everything needed to create a salad dressing masterpiece!
A salad dressing for all occasions! This time it’s served over boiled tofu, corn-off-the-cob, onion and fresh tomato.
Salad ingredients serves 6; Dressing makes 5-1/2 cups
BOILED TOFU:
14 oz. super firm, high protein organic tofu – I used WILDWOOD brand – rinse well, cut into 1/2 inch cubes
5 c. water
1/4 c. light colored vinegar
salt
2 t. SPICE TIME IMITATION CHICKEN BOUILLON POWDER
1- In large saucepan bring water, vinegar, salt to taste and bouillon powder to boil.
2- Reduce heat, cook at a slow boil for about 10 minutes, then drain well, place in covered container and refrigerate overnight or till cold and firm.
CORN-OFF-THE COB:
5 fresh ears of corn, shucked, placed in boiling water and cooked 5 minutes.
Cover with lid, turn heat off and let set 10 minutes or till ready to use – don’t wait too long or the corn will water-log.
When cool enough to handle, hold on board upright, large end down, then using large, sharp, broad knife, cut between kernels and cob straight down to the bottom into planks. Set aside.
DRESSING:
15 oz. can apricot halves in extra light syrup – use the whole can
14 oz. firm organic water-packed tofu, rinsed and broken into pieces – I used WILDWOOD brand
2/3 c. white wine vinegar
1 T. A-F steak sauce – I used Pampa brand
2 t. salt
2 t. SPICE TIME IMITATION CHICKEN BOUILLON POWDER
1 t. garlic powder
1 t. onion powder
1 t. smoked paprika
1 t. turmeric
1 t. ground coriander
1 t. dried tarragon
fresh ground black pepper
1/4 c. MILD Buffalo Wing Sauce by SAVORY COLLECTION
1 t. guar gum powder (thickener)
1/2 t. xanthan powder (thickener)
1- Place apricots plus liquid from can into blender container with broken pieces of tofu. Blend till smooth.
2- Add remaining ingredients, except thickeners, blending till smooth again.
3- Add guar gum and xanthan powders. Immediately pulse to submerge the powders on top, then high speed it till velvety smooth.
- The vinegar and fruit combined with the tofu blend up a bit grainy, which the gums convert to velvet smoothness.
- Be sure to blend long enough to achieve that quality of velvet smooth by pausing when needed to keep the unit from over-heating.
4- Salt to taste.
5- Transfer to covered containers and refrigerate till cold.
Additional SALAD INGREDIENTS:
1/2 sm. onion, peeled, cut in half from end to end, then cut each half very thinly, crosswise from end to end
3-4 med. slicing tomatoes (make sure they’re ripe), cored and cut into 1/2 inch cubes
1/3 Japanese cucumber, sliced into rounds and quartered
ASSEMBLY:
1- Place prepped corn, tofu, onion, tomatoes and cucumber in large bowl.
2- Salt and pepper to taste. Stir to evenly distribute. Now place all salad ingredients in a colander over a bowl and let set 30 minutes to drain the excess fluid from the veggies. Do not squeeze.
3- To serve, either add dressing as desired to the salad ingredients and toss to coat. Serve family style.
- Or, plate individual servings of salad, then top with dressing, without mixing it in.
Notes: Use dressing as a dipper or topper.
AFC PRIVATE RESERVE™ 