The flavors in this dressing sparkle. Use it on salad or as a dip.
- 1/2 cup Tofu Shop regular tofu
- 3 Tbsp apple cider vinegar
- 3 Tbsp lemon juice
- 1 Tbsp sweet white miso
- 2 tsp pressed garlic
- 2 tsp grated ginger root
- 2 tsp umeboshi paste
- sweetener to taste
- 1/2 cup extra virgin olive oil
- 1/4 cup minced parsley
- 1/4 tsp sea salt
- 1/4 cup water (approximately)
Puree all ingredients except water and oil in a blender until smooth and creamy. With the blender running, slowly add the oil until mixture thickens. Adjust consistency with the water. Makes 1 1/2 cups.Per serving:? Calories: 98, protein: 1g, carbohydrate: 2g, fat: 10g, fiber: 0g, saturated fat: 1g, cholesterol: 0, sodium: 232mg, calcium: 17mg, magnesium: 11mg Recipe developed for Tofu Shop Specialty Foods, Inc. by Linda Redfield, D.C., N.E., W.C.