This dressing has more color than a traditional creamy white ranch recipe.  I like to use fresh herbs, but feel free to substitute dried herbs, reducing the measure by half. Besides, as an oil-free dressing for salads (when made with soft tofu), you can also use this versatile recipe as a dip (using firm tofu) served with chips or vegetable sticks, or as a sandwich spread.

  • 1 cup fresh or frozen spinach, thawed (I used frozen spinach)
  • 12oz package soft silken tofu (I used a firm tofu for a dip texture, not ‘extra firm’, just ‘firm’ – but soft silken tofu would be good for a dressing)
  • 1 tablespoon white wine vinegar (I used lemon juice and a little apple cider vinegar)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • sea salt – start with 1/2 teaspoon and add according to your taste
  • cayenne pepper – according to your taste


  1. Squeeze out any excess water from spinach (I used frozen spinach). Place in a blender along with the tofu, lemon/vinegar, garlic powder and onion powder.  Blend into a creamy paste.
  2. Transfer the mixture to a bowl and stir in the parsley, dill, chives, salt, and cayenne pepper to taste. Mix well and adjust the seasoning.
  1. Chill before serving.  Store in an airtight container in the refrigerator for up to 3 days.
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