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.
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.
Prepare Parsley Dressing recipe, adding garlic to tofu.
Omit parsley; substitute tahini and soy sauce.