In a small bowl, whisk together the lemon juice, pickle brine and salt. Pour over the tofu. Add some of the reserved tofu water to submerge the tofu completely if necessary. Seal the jar with a lid, ...
This version is a signature at longstanding Melbourne Greek restaurant Stalactites – it uses an entire cuke ... Sarah Pound’s herby chickpea salad with maple and tahini dressing If texture is what you ...
Add a creamy texture to your salad with this avocado dressing. Blend ripe avocado with fresh lime juice, olive oil, garlic, and a pinch of salt, and your rich yet creamy dressing will be ready. A ...