The dressing was a much thicker than what I usually make, but it did have some nice umami going for it. Coulda probz used a bit more lemon juice, which is suggested to be squeezed over the tossed salad. I’d add it into the mix. Will I make it again? Mabez. Having silken tofu as the base makes it a protein bomb & low-fat. Too bad I only very tangentially care about those things.
I also made the PRESERVED LEMON PASTA.
which was just ok for us. Maybe I shoulda salted the pasta water a bit less than usual, knowing how salty preserved lemons are, bc the end result was prettttty SAWLTY (even for this salt fiend) especially since you add parmesan to the mix.
It’s basically just cacio e pepe with preserved lemon and garlic. I’ll never say no to pasta, but this didn’t rock me, TBH. We also didn’t think the basil at the end added all that much 
