Creamy Lemon Tofu Honey Mustard Salad Dressing

Creamy Tofu Salad Dressing
Stephanie Lang, MS, RDN, CDN
Total Time: 10 min
Prep Time: 10 min
Cook Time: 0 min
Servings: 4 (2 tablespoons each)

Nutrition Highlights (per serving)

136 calories
14g fat
2g carbs
1g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4 (2 tablespoons each)
Amount per serving  
Calories 136
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 93mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g  
Includes 1g Added Sugars 2%
Protein 1g  
Vitamin D 0mcg 0%
Calcium 20mg 2%
Iron 0mg 0%
Potassium 39mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Creamy salad dressings are delicious, but they can have a lot of calories and saturated fat, turning what may seem like a harmless salad into an unnecessarily decadent meal.

Instead of mayonnaise or egg yolks, this dressing gets its creaminess from soft tofu. Tofu is made from soybeans, which are thought to have a potential protective association with breast cancer.

This dressing is a perfect fit for dressing salads, but it also tastes great as a drizzling sauce for roasted vegetables.


  • 1/4 cup soft tofu
  • 1/4 cup olive oil
  • 1/2 teaspoon lemon zest
  • 1/4 cup lemon juice (from about 1 medium lemon)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Place all ingredients in a blender and blend until smooth. Toss with your favorite salad fixings.

Ingredient Variations and Substitutions

Try this with orange zest and juice in place of the lemon for a new kind of citrus mix. Or, make an entirely new kind of dressing by omitting the dijon mustard and honey and replacing with 1 anchovy and 1/4 cup grated Parmesan cheese (note that this no longer makes the dressing vegan).

Cooking and Serving Tips

When packing a salad to-go, store the dressing either separately from your salad greens or pour the dressing into the bottom of the container and add the greens on top. Mix only when ready to eat so that the greens don't get wilted.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?