Thousand Island Dressing
This is my favorite plant-based Thousand Island dressing that uses soft or silken tofu (yikes!) but tastes SO GOOD! It can be optionally fermented with raw sauerkraut juice, which I highly recommend!
Equipment
Ingredients
- 12 ounces soft tofu (refrigerated soft tofu or shelf-stable firm silken tofu (linked))
- ¼ cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ tsp. granulated garlic
- ½ tsp. granulated onion
- ¼ tsp. paprika
- ¼ tsp. sea salt
- 3 Tbsp sweet pickle relish
- 1 tsp. dill, dry (I prefer freeze dried dill)
- 1 tbsp white vinegar
- 1 tsp dry minced onion
- pinch celery seeds (optional)
- 2 tbsp raw sauerkraut juice (optional, but recommended)
Instructions
- Blend tofu through salt, whisk in remaining ingredients. Leave uncovered or lightly covered at room temp 5-7 hours to kickstart ferment. If fermented, store 2 months in a glass jar in the fridge, otherwise it may keep for a couple of weeks. Note: Some natural separation is expected, simply give it a stir if it separates.
Video
Notes
🥫I just use regular Heinz ketchup. Historically, when I have tried less processed ketchup, I find that I didn't really care for them.
If you're fermenting, make sure to use sauerkraut juice that is "raw" in the refrigerated section. It's not just for flavor, but live, healthy probiotic bacteria will age the dressing well and make the flavors better and slightly more complex over time.
Tried this recipe?Let us know how it was!