| Adding tofu to a salad
dressing is an easy way to reduce the fat. Tofu absorbs the
flavors of that with which it's blended, so chances are you
won't even notice the difference. Traditionally, you'd
add some Dijon mustard or (pasteurized) raw egg yolk, both of
which are ingredients that help a vinaigrette maintain its
emulsion. For this comparison, I'm only showing the vinegar to
fat ratio comparisons:
Servings: 4
Ingredients:
3 tablespoons extra-virgin olive oil
1 tablespoon vinegar
Instructions:
Whisk to combine.
Serving suggestions:
Nutritional Analysis:
Calories per serving: 90.03
PCF Ratio: 0-1-99
Protein per serving: 0.00 g
Carbohydrate per serving: 0.22 g
Fat per serving: 10.13 g
Sat. Fat: 1.37
Cholesterol: 0.00
Sodium: 0.04
Fiber: 0.00
Exchange Approximations: 2 Fat
Tofu, Oil, and Vinegar Salad
Dressing
Servings: 4
1 tablespoon extra-virgin olive oil
2 tablespoons silken tofu
1 tablespoon vinegar Nutritional Analysis:
Calories per serving: 35.82
PCF Ratio: 6-5-89
Protein per serving: 0.57 g
Carbohydrate per serving: 0.43 g
Fat per serving: 3.69 g
Sat. Fat: 0.50
Cholesterol: 0.00
Sodium: 0.61
Fiber: 0.03
Exchange Approximations: 1 Fat
You can use tofu to help cut the fat and calories in your
favorite commercial salad dressings, too. First try mixing equal
parts of tofu and salad dressing. Refrigerate overnight. If the
flavor isn't strong enough for your tastes, add additional salad
dressing -- just don't go beyond 2 parts salad dressing to 1
part tofu. Adjust Exchange Approximations according to the
ratios used. This nutritional analysis for this recipe was
calculated using the
NutriBase
software program.
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