Grilled Tofu With Greens and Miso Dressing

Miso-vinegar dressing

• Ready In: 45 mins
• Serves: 6
• Yields: 6 tofu

Ingredients

• 1  small carrot, peeled and coarsely chopped
• 1⁄2 cup carrot juice
• 2  tablespoons white miso or 2  tablespoons yellow miso
• 2  tablespoons  rice wine vinegar
• 4  tablespoons canola oil, divided
• 1  tablespoon fresh ginger, coarsely chopped
• 2 1⁄2 teaspoons garlic, minced, divided
• 2 (14 ounce) packages firm tofu
• 2  tablespoons honey
• 2  tablespoons reduced sodium soy sauce
• 1  tablespoon  black bean garlic sauce
• 10  ounces  mixed greens or 10  ounces  Baby Spinach

Directions

1. To prepare the dressing: In a blender or food processor, combine carrot, carrot juice, miso, vinegar, 2 tablespoons oil, 1/2 teaspoon ginger and garlic. Blend until smooth.
2. To prepare the tofu: Preheat grill to medium-high.
3. Slice each tofu block crosswise into 5 slices. Pat dry with paper towels.
4. In a small bowl, combine honey, 2 tablespoon oil, soy sauce, black bean-garlic sauce and 2 teaspoon garlic.
5. In a large baking dish, spread half the marinade, then arrange tofu slices, and lastly spread the remaining marinade over the tofu, covering completely.
6. Oil the grill rack.
7. Grill the tofu until heated through (~3 minutes per side).
8. To serve, toss greens with dressing. Divide among 6 plates and top with tofu.