Avocado basil dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | pounds | Soft tofu |
| 1 | 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 | Clove garlic; minced | |
| ¼ | cup | Fresh basil; minced |
Directions
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