| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/3 | lb | Soft tofu |
| 1 | Ripe avocado; pitted & peeled | |
| 1/2 | c | Water |
| 1/4 | c | Extra virgin olive oil |
| 1/4 | c | Light miso |
| 2 | tb | Rice vinegar |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Minced onion |
| 1 | Clove garlic; minced | |
| 1/4 | c | Fresh basil; minced |
INSTRUCTIONS
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@lbcapo1.uso.unisys.com> on Mar 19, 1998
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