Tofu-Carrot Ginger Dressing with Miso |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 15 |
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Very similar to the dressing served in Japanese restaurants over iceberg lettuce. Also good on a tossed salad or as a marinade for chicken or seafood. Most any silken tofu will work in this recipe from an older issue of Cooking Light. 2 T. = 1 serving Ingredients:
1/2 cup grated carrot |
1/2 cup silken tofu |
2 tablespoons fresh lemon juice |
1 tablespoon rice vinegar |
1 tablespoon vegetable oil |
2 tablespoons yellow miso (soybean paste) |
2 teaspoons peeled chopped fresh ginger |
1 teaspoon honey |
1/4 teaspoon sea salt or 1/4 teaspoon table salt |
1 clove garlic, crushed |
Directions:
1. Place all ingredients in a blender or food processor; process until smooth.
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