1/8 small onion or 1 shallot
1/2 red bell pepper
2 celery stalks
1 to 2 cloves garlic or 1/2 teaspoon garlic powder, to taste
1 (12-ounce) package firm tofu, drained
1 teaspoon raw apple cider vinegar (or substitute any vinegar)
1 teaspoon sea salt
1/2 cup extra virgin olive oil
1 teaspoon black pepper
1 teaspoon celery seed
1-1/2 teaspoons dried dill weed
1 teaspoon Old Bay Seasoning - this is the key ingredient so be sure to include it! (see note below)
1/2 teaspoon Paprika
1. In a small food processor, or by hand, process the following so they are finely minced but not soupy: onion or shallot and bell pepper. If using fresh garlic, process with carrots and celery. (If it's too liquidy… try draining it as much as you can, if some is still there... no big deal.) Set aside.
2. In your blender, place the tofu, vinegar, salt. Process until smooth. Pour in the oil slowly while blending until smooth and creamy.
3. Transfer to a bowl and mix in (with a spoon) black pepper, celery see, dill weed, Old Bay Seasoning, and paprika along with the garlic-pepper-onion/shallot-celery-carrot mixture . Add more herbs/spices if you want to suit your taste. Chill for 2 hours. Serve. Great with vegetables, tortilla chips or potatoe chips (in moderation). Can also be used as a sandwich topping. You can also thin out with some almond/soy milk and use on salads as a dressing. I hope you like it!
Note: Old Bay Seasoning is a blend of celery salt (salt, celery seed), spices (including mustard, red pepper, black pepper, bay [laurel] leaves, cloves, allspice [pimento], ginger, mace, cardamon, and cinnamon) and paprika.
Source of recipe: After following some recipes that I didn't like on vegweb, I decided to created my own version. I think the Old Bay really helps out.