Serves 4
The tofu dressing goes well with a variety of salads and grilled vegies. Here it’s featured with brown basmati rice and crisp vegetables for a satisfying vegetarian meal.
Dressing
125 g organic firm tofu2 Tbsp (40 ml) seasoned rice vinegar1 1/2 Tbsp (30 ml) white miso paste3 tsp (15 ml) extra-virgin olive oil1/4 cup (60 ml) water3 tsp (15 ml) peeled and grated fresh ginger1 garlic clove, crushed1/4 tsp (1 ml) dried red chilli flakes
Rice Bowl
3 cups (750 ml) cooked brown basmati rice2 large carrots, peeled and cut into matchsticks2 zucchini, cut into matchsticks1 bunch silverbeet or kale, finely shredded1 cup (250 ml) alfalfa sprouts4 spring onions, finely choppedBunch of coriander3 tsp (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 1 1/2 Tbsp (30 ml) warmed dressing over rice and gently toss to coat. Garnish with carrots, zucchini and silverbeet. Drizzle with desired amount of remaining dressing and top with sprouts, spring onions, generous sprigs of coriander and a sprinkle of sesame seeds.
Each serving contains: 1310 kilojoules; 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 Australia #21, Spring 2014