1/2 pound soft tofu, crumbled
1/2 cup water
1/2 cup olive oil
1/3 cup red wine vinegar or dill pickle juice
1 Tbsp Dijon mustard or regular mustard
1 tsp dried basil
1 tsp dried oregano
1 garlic clove, peeled and minced
1 tsp salt
Put all the ingredients into a blender or food processor and blend until smooth. Keeps in the fridge for 4-5 days.
