Recipes

Magic Tofu Dressing

New Year, new you. Right?

At least, that’s what all the gyms, diet plans, and fitness influencers out there are telling me.

Personally, I happen to love New Year’s Resolutions. Not because I stick to them (I don’t), or because I think you need to change (you do you, boo), but because I think goal-setting and creating healthy habits any time of the year is great. And hey, if the New Year is the motivation you need, then go for it!

Back in 2015, I attempted to complete the Bon Appétit Food Lover’s Cleanse, a two-week eating plan with healthy-ish recipes and inspiration for breakfast, lunch, dinner, and dessert. I banded together with a couple coworkers for solidarity, divvy-ed up the recipes to split the work (and finances), and we got cooking! All in all, it went pretty well. We made it through a week of bringing in breakfasts and lunches to share, and commiserated / celebrated our victories in making the dinner recipes solo. After a week though, we lost some steam and straggled on, eating healthier, but not sticking so hard to our plan.

Did we lose 5 lbs? No. Did we magically get brighter skin? No. Did we have unlimited energy? Not really.

What we did walk away with though, were stronger relationships, colleagues turned into friends, and a shared a sense of community and camaraderie created by breaking bread (gluten free!) with each other.

I also walked away with this killer salad dressing that I’ve been making ever since.

Make it. Try it. Love it. Repeat.


Tofu, Miso, Kimchi Dressing

Recipe courtesy of Sara Dickerman for the Bon Appétit Food Lover’s Cleanse.

Makes ~2 cups

Ingredients

  • 6 T kimchi, coarsely chopped
  • 4 T white miso
  • 1/2 C silken tofu
  • 1/2 C vegetable or grapeseed oil
  • 1 T rice vinegar
  • Kosher salt, to taste

Instructions

Combine kimchi, miso, tofu, oil, and vinegar in a blender and purée until smooth. Taste and season as needed with salt (I omit the salt, because I think miso is salty enough). Refrigerate until ready to use.

Notes:

The dressing thickens as it chills, thin with water if desired.

My favorite way to serve it is with a super simple Chicken Salad with Celery, Scallions, and Marinated Cucumbers (also from the Food Lover’s Cleanse).

I’ve also experimented with adding a carrot and fresh ginger to the mix for a spicy twist.

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