EGG DAIRY AND VINEGAR FREE CURRY DRESSING 1 piece fresh ginger root, 1-inch long 2-tablespoons extra virgin olive oil 1/4-cup grated onion 1-garlic clove pressed 10-ounces soft tofu, 1 package drained 2-tablespoons fresh lemon juice 1-teaspoon curry powder 1-teaspoon sea salt Peel the ginger, grate it, and squeeze out the juice using a garlic press. Set juice aside. Heat the olive oil in a small skillet over medium heat. Sauté the onion and garlic for 2 to 3 minutes; set aside. In a blender or food processor, puree the tofu and lemon juice until creamy smooth. Add the curry powder, salt, sautéed onion mixture, and ginger juice. Puree for 30 seconds. Mix with the salad ingredients of your choice see below and refrigerate for 2 to 3 hours before serving.
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