Many who go meatless turn to soyfood products to serve as their protein.

That make sense, since one serving of it can provide 7 to 15 grams of protein, according to The Soyfoods Council. But using it solely as a protein overlooks the fact soy can be used in a variety of ways.

This recipe — offered by The Soyfoods Council for April, National Soyfoods Month — shows how well silken tofu (a soyfood) works as a creamy dressing. You can change up the salad ingredients as to what’s available to you.





⅓ cup soft silken tofu

2 tablespoon plain Greek yogurt

1 teaspoon lemon juice

1½ teaspoon lime juice

2 scallions, chopped

⅓ cup fresh basil leaves, chopped

2 tablespoons Parmesan cheese, grated

1 tablespoon Dijon mustard

Pinch black pepper, to taste



Romaine hearts

Watermelon, cut into matchsticks

Fresh blueberries

Chopped pecans

Cucumber, cut into matchsticks

Strips of fresh basil


To make dressing, in a food processor, add all ingredients. Pulse until very smooth. Set aside.

To make the salad, add all the ingredients into a large salad bowl and toss. Drizzle dressing over it or serve on the side.

From The Soyfoods Council