CREAMY ORANGE CURRY DRESSING FOR POTATO SALAD
Silken tofu, orange marmalade, apple cider vinegar and curry blended till smooth and creamy. Refrigerated till very cold, then toss with your favorite potato salad!
Makes 1-3/4 cups
12.3 oz. pkg. firm Mori-Nu Silken Tofu, rinsed
1/4 c. apple cider vinegar
1/4 c. orange marmalade
1/4 c. powdered sugar
1 t. salt
1 t. mild curry powder
1/4 t. garlic powder
1/4 t. red cayenne pepper
2 T. extra virgin olive oil
Into blender container, squish tofu between your fingers. Add remaining ingredients. Blend till very creamy.
Transfer to refrigerator and chill till very cold. Do not reblend before using, as it thickens considerably when chilled, and reblending it will thin the dressing from the heat of the blades.
Notes: I used this dressing in > Sweet Pea And Green Bean Potato Salad