Lemon-Ginger Vinaigrette

• 3/4 lb. firm silken tofu, drained
• 3 Tbs. minced fresh ginger
• 1/2 tsp. minced garlic
• 1/4 cup chopped fresh cilantro
• 1 tsp. ground coriander
• 3/4 tsp. curry powder
• 6 Tbs. fresh lemon juice
• 2 Tbs. maple syrup
• 2 Tbs. cider vinegar
• 1/2 cup olive oil
• 1/4 cup vegetable oil

1. In food processor or blender, process tofu until smooth.
2. Add ginger, garlic, cilantro, coriander and curry powder.
3. Process until blended.
4. One at a time, blend in lemon juice, maple syrup, vinegar and 1/2 cup water, waiting until each is thoroughly mixed before adding next ingredient.
5. With motor running, add both oils in thin, steady stream through feed tube until dressing is blended and thickened.
6. Dressing can be stored in an airtight container in refrigerator up to 1 week.
7. Bring to room temperature and shake well before using.

firm silken, fresh ginger, garlic, fresh cilantro, ground coriander, curry powder, lemon juice, maple syrup, cider vinegar, olive oil, vegetable oil

Taken from www.vegetariantimes.com/recipe/lemon-ginger-vinaigrette/ (may not work)