Creamy Ginger Miso Dressing

One word. Delicious.


4 oz. silken tofu
2 tablespoon light miso
1 tablespoon rice vinegar
1 tablespoon chives, chopped
2 tsp. ginger, grated
5 tablespoons orange juice (fresh-squeezed if possible)

1 tsp. soy sauce
1 ¼ tsp. brown sugar or agave syrup
1 tsp. sesame oil

Prepare the dressing:

Combine all ingredients in a blender or food processor and purée until smooth. Taste and adjust seasonings to suit your taste. Wrap tightly and it will keep in the fridge for about a week.

Serve atop steamed kale (my favorite,) use as a vegetable dip, in a wrap, or as a salad dressing.

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