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Mix the following in a bowl: Vegan mayonnaise Lemon juice Apple cider vinegar Non-dairy milk Dried parsley Dried oregano Dried basil Garlic powder Salt Crumbled super firm tofu If you're using the dressing as a sandwich topper, I recommend going lighter on the non-dairy milk
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If you need to make it fully ahead, bake it, cool, and reheat later to 165F
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