Tofu Thousand Island Dressing

The other Thousand Island dressing on this site is nut-based, and I found this delicious alternative from the McDougall cookbook that uses tofu which will easily cut down the fat content. I added more red onion, a bit of shallot and apple cider vinegar. Roger loved it on the big wedge of romaine lettuce!

Prep time: 5 minutes

Chill time: 2 hours

Makes about 1-1/2 cups


  • 1 10-1/2 ounce package of lite, soft tofu (organic is always my choice)
  • 1 Tbls. apple cider vinegar
  • 4 Tbls. low salt ketchup
  • 2 Tbls. sweet pickle relish
  • 1 Tbls. minced fresh parsley
  • 1 Tbls. minced red onion
  • 1 tsp. minced shallot
  • A heaping shake of freshly ground black pepper


  1. Place the tofu, ketchup, soy sauce, minced shallot and apple cider vinegar in a blender and process until smooth.
  2. Empty into a bowl and stir in the rest of the ingredients until well combined.
  3. Chill in fridge for at least 2 hours.