(with Vegan Gluten Free Miso Mayo)
via Haruka Spring @haruka_biglove
Ingredients
150g Tofu (Momen or Kinu)
2 Tbsp Miso
1 Tbsp Olive oil (or your favourite)
2 Tbsp Lemon Juice
1 tsp Wasabi (or more!)
Matcha Powder
Prepare seasonal veggies to dip.
Sit down, take some time to “arrange” them like an art piece.
It is good to remember “line”, “curve”, “space” and “colour” will create a fun plating.
Make it three dimensional, not two.
Use every parts of the veggies to turn it into an Ikebana!
Use the blender and mix all the ingredients until it is smooth and thick.
If you are using a Silken Kinu Tofu, you should drain water, just wrap it with a paper towel and put it in a microwave for 1 and a half minute.
Some miso may contain gluten, make sure to check the ingredients.
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