Creamy Tamari Dressing

13 May

In keeping with the international flavor of these last posts, I want to share with you a salad dressing that uses up any leftover tamari or soy sauce you use to marinate – in my case, it was tofu.

I am a firm believer in not wasting.  So, if the recipe calls for ¼ cup of something and that would leave a tiny bit left in the jar… dump it all in.  You should not either save a tiny bit that probably is not enough for something else in the future, nor throw it in the garbage either.  So when I marinated some tofu pieces the other day and was left with about a good 1-2 tbs of tamari left on the little dish, I decided to use it to make a dressing.

Many people come to me asking me for simple salad dressed ideas… salad dressings is even one of the offerings I have in my try-out culinary business, believe it or not.  People want something healthier than the bottled, preservatives filled options in the market these days.  But apparently, they are stumped when it comes to mixing it up.

Hey, oil and vinegar with some salt and pepper is the ultimate dressing…  mixing ip different kinds of oils and vinegars will give you different results.  But what if you’re into creamy dressings?  The solution is Mayonnaise.  Veggie Mayonnaise in our case.   Pay attention kids, because this will happen really quick…




¼ cup Veggie Mayo
A good squirt of ketchup
1-2 tbs tamari sauce
A squirt of honey
1 tbs lemon juice
A pinch of garlic salt or garlic powder


  1. Mix everything up in a small bowl and spoon it over your favorite salad.


My salad was a simple lettuce, tomato and cucumber salad. The dressing is creamy and a bit salty and tangy.  Great partner for any stir fry or Asian rice dish.



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