Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.

Ingredients

　　1/3 cup silken tofu

　　1 teaspoon finely grated lemon zest

　　2 tablespoons fresh lemon juice

　　2 tablespoons unseasoned rice vinegar

　　1 teaspoon Dijon mustard

　　1 tablespoon coconut palm sugar

　　2 tablespoons minced fresh ginger

　　1/2 teaspoon minced garlic

　　1/4 teaspoon kosher salt

　　2 tablespoons extra-virgin olive oil

　　Freshly ground white pepper

　　In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.

　　From Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Amazon.