Sauce for Steamed Artichokes (Tofu Dressing Recipe)
Artichokes are harvested year-round but I usually notice an increase in quantity and quality starting in March. We live near Castrovilleso I can find artichokes in abundance this season. Normally, I would make a flavorful aïoli to dip the artichoke leaves in. But given the extra few pounds I need to shed from my baby weight, I experimented with a healthier alternative. I made a quick and easy sauce with silken tofu and the usual ingredients I would use for vinaigrette.
Yields: 4 servings1 (11-ounce) tube Korean silken soft tofu
2 tablespoons pure date syrup (or honey)
¼ cup red wine vinegar
1 tablespoon Dijon mustard
½ teaspoon salt
3/4 teaspoon black peppercorns, freshly cracked
½ cup grapeseed oil, as needed if you want a thicker consistency
Combine the tofu, date syrup, vinegar, mustard and grapeseed oil in a food processor. Blend for about 1 minute. You might want to add a little water for a smoother flow. Season with salt and pepper.
Serve the artichokes at room temperature with the tofu dressing on the side.
You can use silken tofu if you can't find the tubed Korean version. The addition of tofu will bring some protein for a vegetarian diet.
Grapeseed oil is excellent for you. It's best used raw, such as in vinaigrettes. It contains omega-3's, fatty acids (omega-6's) and of course vitamin E.Published By: on March 21, 2012.