Parsley Dressing & Variations

These recipes come from New England culinary legend Hiroshi Hayashi. For many years he owned wildly popular restaurants in Boston and Peterborough, New Hampshire; these days he teaches the culinary arts at The Monadnock School for Natural Cooking & Philosophy. His dressings are available locally for purchase, but they disappear from the shelves pretty fast.


1 pound soft tofu
2 cups water
5 ounces apple cider vinegar
1/2 teaspoon kosher or sea salt
Dash freshly ground black pepper
1-1/2 cups extra-virgin olive oil
Juice of 1/2 lemon
1 cup parsley, finely chopped


In the bowl of a food processor, pulse tofu until mushy.

Add water, vinegar, salt, and pepper. Mix well.

Add oil and lemon juice. Stir in parsley by hand.

Parsley-Garlic Dressing


2 garlic cloves, roughly chopped


Prepare Parsley Dressing recipe, adding garlic to tofu.

Sesame Dressing


1 tablespoon tahini (sesame paste)
1/2 cup soy sauce


Omit parsley; substitute tahini and soy sauce.


Cooking & Recipes


about 4 cups

Preparation Time: 

10 minutes

Start to Finish Time: 

10 minutes

Preparation Method

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