Who needs cream for a creamy salad dressing? 1 bulb garlic (about 3-1/2 ounces) 1 pound silken tofu 1-1/2 teaspoons grated lemon zest 1/4 cup fresh lemon juice 1 tablespoon flaxseed oil or sesame oil 3/4 teaspoon salt 1 tablespoon olive oil 1/2 pound shiitake mushrooms, trimmed and thinly sliced 1/2 pound button mushrooms, trimmed and thinly sliced 3 cups halved cherry tomatoes 16 cups spinach leaves Preheat oven to 400°F. Wrap garlic in foil, place on baking sheet and bake 45 minutes or until foil package feels soft to the touch. When cool enough to handle, unwrap, cut off top of garlic bulb, and squeeze garlic pulp into blender or food processor. Add tofu, lemon zest, lemon juice, flaxseed oil, and salt and process until smooth. In large nonstick skillet, heat olive oil over medium heat. Add shiitake and button mushrooms and cook, stirring frequently, 5 minutes or until mushrooms are tender. Pour dressing into large serving bowl. Add tomatoes, spinach, and mushrooms and toss well to coat.