These things were SUPPOSED to be baked cheese cakes. They don't look pretty, but they still taste good. Really, really good.
Adapted from WTHDAVEA
Blend 1/4 cup vegan cream cheese, 1/2 cup vegan sour cream, 1/2 cup soft tofu, 1/2 tsp baking powder, salt, pepper, and nooch. Stir in 2 tbsp chopped parsley. Pour into 1 cup ramkins, and bake for 45 minutes at 350. Serve over iceburg and arugula.
Dressing: mix 1/2 cup red wine vinegar, 3/4 cup mirin, 2 tsp paprika, 1 tsp flax meal, garlic and onion powder, stevia, a wee bit of dried mustard.. adapted from Versatile Vegetarian Kitchen.