24 January 2008

Tofu-Carrot-Miso Dressing

At long last, for Hilary:

Tofu-Carrot-Miso Dressing

Start with the smaller quantities and add more to taste! You just process it all in the
food processor. It will keep in the fridge for up to 2 weeks. Makes 6–7 c., so you might
want to make a half batch.

1 lb. silken tofu
12 to 14 oz. carrot (baby carrots or cut-up regular carrots)
2 to 3" piece ginger
3 to 6 garlic cloves
juice of 1 to 2 lemons
1/4 to 1/2 c. rice wine vinegar
1/3 to 1/2 c. miso paste
1/4 to 1/2 c. vegetable oil
2 Tbsp. sesame oil
2 to 4 Tbsp. honey
salt to taste
(cayenne or chili oil to taste)
(mirin to taste)

Process all ingredients in food processor or blender until smooth.


Hil said...

thanks a lot! can't wait to try!

Sylvie said...

This sounds really good, I wonder if I can find all of the ingredients. I've never seen miso paste here, but perhaps b/c I haven't looked carefully. It's funny living in Mexico -- I don't miss the US per se, but I do really miss the international food choices at the grocery store, especially anything Asian.

Meaghan said...

Just wanted to let you know about my Giveaway! To celebrate the launch of my new online coffee Shop (Get The Bean) we are giving away 1lb of coffee every Friday. If you want in go to: www.getthebean.blogspot.com

We also have some great sugar free and low carb items you might like :)

If you are interested in getting money for an entire year for the cancer charity of your choice visit our website www.getthebean.com

Have a great day!

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coralie said...

I wonder if tofu and I will ever reconcile.
Ever since I made the mistake of blending tofu, milk and avocado together and then drinking it, all, our separation has been continuous. Perhaps this will encourage relations somewhat. Danke schon!