2 Reviews

Delicious! I was searching for a carrot tahini dressing and this is very similar, just as healthy and oh so yummy. I had to substitute firm tofu because I didn't have silken. It made the dressing slightly clumpy but not by much. I like my garlic so I used 2 instead of 1 which gave it a spicy kick. Next time I will probably cook the garlic beforehand so I get all the flavor with less of the kick. Thank you for posting !!!

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Angela Distefano November 04, 2003

Wonderful! I quadrupled the recipe, because I wanted to use the whole package of tofu. Used it as a dressing and a marinade for shrimp. My husband is still raving about it! Because sea salt is twice as salty as table salt, I cut the salt in half. Could have used even less because the miso has some salt in it too. This is going into the regular rotation, Leslie. Thanks. Also, loved your Nantucket Blue salad recipe.

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Denise in Portland May 25, 2003
Tofu-Carrot Ginger Dressing with Miso