Tofu-Carrot Ginger Dressing with Miso

Photo: Karry Hosford
Similar to the dressing served on iceberg lettuce in Japanese restaurants, this is equally good on salads and as a marinade. Any silken tofu will work in this recipe and provide a smooth consistency.

Yield:

1 1/4 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 33
Caloriesfromfat 52 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 1.1 g
Protein 1.1 g
Carbohydrate 2.9 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 186 mg
Calcium 9 mg

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 chopped peeled fresh ginger
1 teaspoon honey
1/4 teaspoon sea salt
1 garlic clove, crushed

Preparation

Place all ingredients in a blender or food processor; process until smooth.

Note:

Peter Berley,

October 2002