The tofu dressing goes well with a variety of salads and grilled veggies. Here it’s featured with brown basmati rice and crisp vegetables for a satisfying vegetarian meal.
4 oz (125 g) organic firm tofu
3 Tbsp (45 mL) seasoned rice vinegar
2 Tbsp (30 mL) white miso paste
1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) water
1 Tbsp (15 mL) peeled and grated fresh ginger
1 garlic clove, minced
1/4 tsp (1 mL) crushed red chillies
3 cups (750 mL) cooked brown basmati rice
2 large carrots, peeled and cut into matchsticks
2 zucchini, cut into matchsticks
1 bunch green Swiss chard or kale, finely shredded
1 cup (250 mL) alfalfa sprouts
4 green onions, finely chopped
Bunch of cilantro
1 Tbsp (15 mL) toasted sesame seeds
Combine dressing ingredients in blender or food processor. Whirl until very smooth. Add a little more water if needed. Cover and refrigerate until ready to use.
Slightly warm dressing in small saucepan, whisking to keep it creamy. Do not boil.
Place 3/4 cup (180 mL) cooked rice in bowl. Drizzle 2 Tbsp (30 mL) warmed dressing over rice and gently toss to coat. Garnish with carrots, zucchini, and chard. Drizzle with desired amount of remaining dressing and top with sprouts, green onions, generous sprigs of cilantro, and a sprinkle of sesame seeds.
Each serving contains: 313 calories; 12 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 52 g total carbohydrates (9 g sugars, 8 g fibre); 453 mg sodium
source: “Marvellous Miso“, alive #379, May 2014