Alisa Eats Plants

I love a good miso dressing—especially one that checks all the boxes: creamy, tangy, and oil-free. I wanted to bulk this one up a bit and give it a richer texture, so I blended in a little firm tofu. It’s still light, but sticks to the veggies, if you know what I mean.
The real MVP here? Fresh lemon juice. It adds just the right amount of brightness and a subtle sweetness that balances the bitterness leafy greens can have. Here’s what I used:
* 1/4 cup firm tofu
* 4 tbsp chickpea miso
* 2 tbsp lemon juice
* 2 tbsp apple cider vinegar
* 2 tbsp coconut aminos
* 6 tbsp water
Blend it all up until smooth and creamy. You can use it as a dressing or as a sauce for grain bowls.