Bring 2 cups of water to simmer, add tofu and simmer for 2 minutes. Drain and cool tofu to room temperature in cold water- drain again. Puree tofu with next 8 ingredients in blender or food processor. Stir in basil. Use immediately or refrigerate until serving. Cooks Illustrated, Nov./Dec. 1992, Page 30. Credit: Laurel Vukovic. Nationality: USA Course: salad dressing Season:any Method: boiled Start to Finish 15 minutes Preparation 5 minutes Attention 10 minutes Finishing a minute or less NOTES : Refresh your tofu by simmering or steaming it for 2 minutes. (Unused tofu will keep, refrigerated, for a week-, cover in water and change water daily.) Serve this rich dressing over mixed greens or on a salad of basmati rice, corn, and red peppers. Posted to MC-Recipe Digest by "Hobbs, D B USO"
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 553 (80%)|
|Amt Per Serving||% DV|
|Total Fat 61.4g||82 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 40.9g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 0mg||0 %|
|Sodium 2099.6mg||72 %|
|Potassium 436.5mg||11 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 19.2g|
|Protein 14.1g||20 %|
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Calories per serving: 689
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