Avocado basil dressing

Yield: 1 Servings

Measure Ingredient
⅓ pounds Soft tofu
1 \N Ripe avocado; pitted & peeled
½ cup Water
¼ cup Extra virgin olive oil
¼ cup Light miso
2 tablespoons Rice vinegar
1 tablespoon Fresh lemon juice
2 tablespoons Minced onion
1 \N 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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