Recipes

Cucumbers with Creamy Dill Dressing
(Makes about 4 cups)

This salad features cool cucumber slices in a creamy tofu dressing. Use reduced-fat tofu.

8 ounces firm reduced-fat tofu
1 teaspoon garlic granules or powder
1/2 teaspoon dill weed
1/4 teaspoon salt
2 tablespoons lemon juice
3 tablespoons seasoned rice vinegar
1 tablespoon cider vinegar
2 cucumbers, peeled and thinly sliced
1/4 cup thinly sliced red onion

Blend the tofu, garlic granules, dill week, salt, lemon juice, and vinegars in a food processor for 2 to 3 minutes, until completely smooth. Pour dressing over cucumbers and onion and toss to mix. Chill before serving.

Recipe from Turn Off the Fat Genes, by Neal Barnard, M.D.

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