Tofu Roquefort

1. 1

   Remove the tofu from its liquid and drain until no longer exuding any moisture.

2. 2

   Crumble the tofu into a bowl, making the pieces 1/2 to 1 inch. Add one teaspoon of the salt and gently toss to combine. Let set for 20-30 minutes and drain again.

3. 3

   Put the mixture into a plastic bag with a zip closure. Seal the bag, pressing to get the air out. Add more olive oil if you think it's needed to keep everything coated. Chill for a couple hours before using, if possible.

4. 4

   Mix this into a creamy dressing base, for example, a Ranch kind of base, or make your own favorite combination. Serve as a dressing on seafood salad or anywhere else you'd use Roquefort or blue cheese dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.