|⅓ pounds||Soft tofu|
|1||Ripe avocado; pitted & peeled|
|¼ cup||Extra virgin olive oil|
|¼ cup||Light miso|
|2 tablespoons||Rice vinegar|
|1 tablespoon||Fresh lemon juice|
|2 tablespoons||Minced onion|
|1||Clove garlic; minced|
|¼ cup||Fresh basil; minced|
Bring 2 cups of water to simmer, add tofu and simmer for 2 minutes. Drain and cool tofu to room temperature in cold water- drain again. Puree tofu with next 8 ingredients in blender or food processor. Stir in basil. Use immediately or refrigerate until serving.
Cook's Illustrated, Nov./Dec. 1992, Page 30. Credit: Laurel Vukovic.
Nationality: USA Course: salad dressing Season:any Method: boiled Start to Finish 15 minutes Preparation 5 minutes Attention 10 minutes Finishing a minute or less
NOTES : Refresh your tofu by simmering or steaming it for 2 minutes.
(Unused tofu will keep, refrigerated, for a week-, cover in water and change water daily.) Serve this rich dressing over mixed greens or on a salad of basmati rice, corn, and red peppers.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 19, 1998
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