Creamy Tofu Ranch Dressing (5-Minute Blender Recipe)
If you're looking for a healthy salad dressing, this tofu ranch dressing is a must-try. It's refreshing and so tasty.
Equipment
- Blender (standard or high-speed)
- Airtight glass jar or container (for storage)
- Measuring cups and spoons
- Silicone spatula
Ingredients
- 1 package soft silken tofu 12 oz / 340g
- ⅓ cup neutral oil 80ml; vegetable, soybean, or avocado
- ⅓ cup fresh lemon juice 80ml, about 2-3 lemons
- ½ tablespoon garlic powder 1 1/2 teaspoons
- ½ tablespoon dried onion flakes 1 1/2 teaspoons
- ½ tablespoon dried chives 1 1/2 teaspoons
- ½ teaspoon ground black pepper adjust to taste
- ½ teaspoon fine sea salt adjust to taste
Instructions
- Add the silken tofu, lemon juice, and oil to a blender.1 package soft silken tofu, 1/3 cup neutral oil, 1/3 cup fresh lemon juice
- Add the garlic powder, dried onion flakes, chives, ground pepper, and salt.1/2 tablespoon garlic powder, 1/2 tablespoon dried onion flakes, 1/2 tablespoon dried chives, 1/2 teaspoon ground black pepper, 1/2 teaspoon fine sea salt
- Blend in short 5-second bursts, scraping down the sides with a spatula between each burst. Stop as soon as the dressing is thick, smooth, and uniform — about 15-20 seconds of total blending time. Do not over-blend or the emulsion will break and the dressing will become thin and watery.
- Taste and adjust salt and pepper as needed. If the dressing is too thick, add water 1 teaspoon at a time and pulse briefly to combine.1/2 teaspoon ground black pepper, 1/2 teaspoon fine sea salt
- Transfer to an airtight jar or container and refrigerate for at least 15 minutes before serving to let the flavours meld.
Notes
Storage: Refrigerate in a sealed jar or airtight container for up to 2 days. Give it a good shake or stir before each use as it will separate slightly. Do not freeze — the silken tofu texture breaks down completely once thawed.
Make-Ahead: Keep dressing separate from salad greens until ready to serve. Pair with sturdy greens like romaine or kale if packing ahead.
Substitutions: Swap neutral oil for extra-virgin olive oil for a richer, slightly peppery flavour, or use avocado oil for a more neutral taste. Replace dried chives with 1 tablespoon of freshly snipped chives for a brighter herb flavour (use within 1 day).
Pro Tips: Blend in short 5-second bursts and check consistency between each burst — this prevents over-blending, which thins the dressing irreversibly. Use soft silken tofu only; firm or extra-firm tofu will not blend smooth. Fresh lemon juice makes a noticeable difference over bottled.
Serving Suggestions: Drizzle over chopped salads, grain bowls, or baked potatoes. Use as a dip for crudités, buffalo cauliflower bites, or sweet potato fries.
Nutrition
Serving: 1servingCalories: 171kcalCarbohydrates: 3gProtein: 0.3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 292mgPotassium: 48mgFiber: 0.3gSugar: 1gVitamin A: 20IUVitamin C: 9mgCalcium: 5mgIron: 0.1mg
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