Poppyseed Dressing (silken tofu-based)

by mary on December 15, 2012

Waldorf salad with poppyseed dressing, celery greens, in white dish

Waldorf salad with silken tofu poppyseed dressing

Silken tofu makes a creamy yet light and non-dairy base for this quick and easy poppyseed dressing. I especially like it on a fruit salad with apples or one with papaya, but it’s good on a green salad, too. I prefer to use an entire block of silken tofu in the recipe to avoid potential waste of part of the block. That makes a lot of dressing, enough for two nights of dinner salads for our family. It needs to be used within a few days, perhaps half on a fruit salad and half on a green one.

silken tofu poppyseed dressing in a small glass canning jar

poppyseed dressing (silken tofu-based)

5.0 from 2 reviews

Poppyseed Dressing (silken tofu-based)
 
Prep
Total
 
A quick silken-tofu dressing, light and vegan.
Author:
Type: salad dressing
Serves: 9
Ingredients
  • 12 oz. Mori-Nu firm silken tofu (1 package)
  • 1 tsp. salt or to taste
  • 3-4 Tbsp. coconut sugar (or other flavorful brown sugar)
  • 3-4 Tbsp. lemon juice (juice of 2 small lemons)
  • 2 Tbsp. minced red onion
  • 2 Tbsp. poppyseeds
Instructions
  1. Blend first four ingredients in blender or food processor.
  2. Taste, add more salt, sugar, or lemon juice if desired, blend in.
  3. Mince red onion.
  4. Add red onion and poppyseeds to dressing, stir in.

{ 14 comments… read them below or add one }

Mireya December 15, 2012 at 6:34 pm

Mary,
What a great idea to use silken tofu for poppy seed dressing. I haven’t had it in years and I was just thinking about it recently that it would be nice to try it again. I hadn’t thought of using tofu. Thanks for this recipe!
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mary mary December 18, 2012 at 12:23 am

Thanks for stopping by and commenting, Mireya!
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Evelyn
Twitter:
December 17, 2012 at 11:49 pm

Hi Mary,

I never buy silken-tofu, because I really don’t know what to do with it, other than add it to a smoothie.

I’ve never had poppy seed dressing and will give it a try.

Thanks for sharing!

Evelyn
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mary mary December 18, 2012 at 12:25 am

Thanks, Evelyn! I like the Mori-Nu shelf-stable silken tofu because it lasts for months, so I can keep it on the shelf for these occasional uses. I mainly use it for dips and dressings. (And I have no business dealings with Mori-Nu).
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Anna December 19, 2012 at 10:49 am

Thank you very much for the post. I’m going to try this today.

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mary mary December 26, 2012 at 6:23 am

Thanks for stopping by and leaving a comment, Anna! How did you like the dressing?
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lori December 28, 2012 at 4:04 am

Just made this and it was wonderful! Received rave reviews!
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mary mary December 28, 2012 at 7:53 am

Thanks, Lori, it makes my day to hear that!
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Mandi January 9, 2013 at 7:48 pm

Thanks for the recipe, i get tofu for my son through WIC, and have been trying to figure out what to do with it other thana smoothie.

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mary mary January 10, 2013 at 1:22 am

I hope he likes the dressing! Do you have regular or silken tofu? I haven’t tried this recipe with regular tofu, just silken, which is smoother when it’s blended. Sauces, dressings, and dips all seem like kid-friendly uses of tofu, I have a few other recipes for those that might work for you, too. Thanks for commenting, Mandi, it’s always cheering to me to know that people are using the blog.

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Sharon January 10, 2013 at 1:05 pm

Hi Mary. Your poppy seed dressing looks wonderful. I’m definitely going to have to give it a try.
Like you, I always use an entire block of silken tofu when I make dressings otherwise I know the remainder is likely to get wasted. In the summer I was making Thousand Island dressing with silken tofu (which my little boy loves eating with crudites) and I froze it in portions. I defrosted it in the fridge and after a quick stir it was just fine :)
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mary mary January 10, 2013 at 4:25 pm

That’s good to know that the frozen and defrosted silken tofu dressing was still good. A reader was just asking if she could freeze silken tofu and then use it in a dip, and from what I’d read that seemed like it might be a bad idea for the texture. I hadn’t thought of making the dip first and then freezing it, didn’t know that would work. I’ll have to pass that information on.
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Brad February 8, 2013 at 9:27 pm

Made this a couple of nights ago and it was a real hit. My wife and I cut oil out of our plant based diet, so we’ve been experimenting with different oil free dressings. This is our favorite so far. Thanks for sharing it!

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mary mary February 10, 2013 at 3:59 am

Brad, thanks so much for leaving a comment and letting me know you liked it! There’s nothing nicer for me as a food blogger than to know that the recipes are out there being used and enjoyed!

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