Monthly Archives: January 2018

Carrot Ginger Dressing (Dojo)

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  • 1 medium carrot, peeled and roughly chopped
  • ¼ cup vegetable oil
  • 2 tbsp diced onion
  • 2 tbsp fresh ginger
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari / soy sauce
  • 1 tbsp mirin
  • 1 tbsp white miso paste
  • 1 tbsp sesame oil
  • 1 clove garlic, minced

Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

adapted from Vegangela.

Hijiki Tofu Burgers

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  • 1/4 cup dried hijiki (or wakame) seaweed
  • 1 cup peeled and grated carrots (1 medium carrot)
  • 1 Tbsp. minced garlic (4 cloves)
  • 2 tsp. grated fresh ginger root
  • 1 Tbsp. vegetable oil
  • 1 block of tofu, pressed
  • 1/2 cup minced scallions (2-3)
  • 1/4 cup sesame seeds
  • 1/4 cup light miso (or more, to taste)
  • 1 tsp. dark sesame oil
  1. Preheat the oven to 350ºF.
  2. Sauté the carrots, garlic, and ginger in the oil for about 5 minutes, until the carrots are limp.
  3. In a bowl, mash or crumble the tofu and mix with seaweed.
  4. Add the cooked carrots and the scallions, sesame seeds, miso, and sesame oil and stir well.
  5. Place on the baking sheet and bake until firm and golden, about 30 to 40 minutes.

adapted from PETA