Ingredients
- 3/4 cup Vegenaise
- 1/2 cup plain unsweetened soy yogurt
- 4 ounces soft (silken) tofu (about 1/2 cup)
- 1/4 cup unsweetened rice milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons minced fresh dill
- 1 1/2 teaspoons white miso (fermented soybean paste)
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon ume plum vinegar (optional)
- 1/2 teaspoon minced fresh tarragon
- 1/2 teaspoon minced garlic
- Pinch of mustard powder
- Kosher salt
Description
Tofu Is A Neutral Base, So Feel Free To Go Wild With Your Own Herb And Spice Combinations.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter