Spinach Salad with Tofu Blue Cheese Dressing
- Product: Soft
- Meal Type: Salad, Sauce dip
- Cuisine: American
- Level: Easy
- Special Consideration: Flexitarian, Vegetarian
1.Mince garlic in a food processor.
2.Add Tofu, yogurt, vinegar, lemon juice, mustard, Worcestershire sauce, pepper sauce and sugar. Blend until smooth.
3.Add blue cheese, pulse until chunky. Add milk, if necessary, to thin; then add salt and pepper.
4.Combine in a bowl, spinach, eggs, green onion, mushrooms and avocado.
5.Toss with enough dressing to coat or serve dressing on the side.Refrigerate remainder of dressing. Makes 1 cup dressing.
1/2 pkg (half of 14oz) House Premium or Organic Tofu - Soft
2 cloves garlic
1/2 cup plain yogurt (substitue soy yogurt for vegans)
2 Tbsp red wine vinegar
2 tsp lemon juice or to taste
1 tsp Dijon-style mustard
few drops of hot pepper sauce
1/2 tsp Worcestershire sauce
pinch of sugar
3 oz blue cheese, crumbled (substitute soy cheese for vegans)
freshly ground black pepper and salt to taste
12 oz package baby spinach
3 hard-cooked eggs, slices (use egg substitute for vegans)
2 green onions, sliced
6 oz mushrooms, sliced
1 large avocado, peeled, seeded and sliced
Nutrition Per Serving
1 (189 g per serving)
- 170 kcal
- 8 g
- 12 g
- Saturated Fat
- 4 g
- 90 mg
- 11 g
- 270 mg
- 3 g
- 2 g