2026-02-27 Silken Tofu-Miso Dressing Recipe | Genevieve Ko

At the restaurant RVR (pronounced “river”), the chefs Travis Lett and Ian Robinson toss this dressing with winter chicories from the local farmers’ market, speckled and striped pink and green Any crisp leaves from the supermarket, including lettuces and other chicories like radicchio, endive and escarole work well At their restaurant in Venice, Calif., they top the tossed salad with shaved Parmesan, anchovy-toasted bread crumbs, lots of parsley, fresh squeezes of lemon juice and plenty of black pepper

Ingredients

• [/] 1 package (14 ounces) silken tofu (about 2 cups)
• [/] 3 tablespoons miso, preferably barley (see Tips), more as needed
• [/] 2 1/2 tablespoons rice vinegar, more as needed
• [/] 1 teaspoon white sesame paste (see Tips)
• [/] 1 teaspoon honey, more as needed
• [/] 1 garlic clove, minced or finely grated
• [/] 3/4 teaspoon fine sea salt, more as needed
• [/] 6 tablespoons extra-virgin olive oil
• [/] Freshly ground black pepper
• [/] Salad options: chicory or crunchy lettuce leaves, parsley leaves, lemon wedges, Parmesan and toasted seasoned bread crumbs (see Tips)

Instructions

• [/] Using a blender or food processor, blend the tofu, miso, vinegar, sesame paste, honey, garlic and salt until smooth. With the machine running, drizzle in the olive oil and purée until smooth again. Coarsely grind black pepper on top. Dip in a chicory leaf, taste and blend in a little more miso, vinegar, honey, salt or pepper if you’d like. (The dressing can be refrigerated in an airtight container for up to 3 days. Whisk well before using.)
• [/] To use in a salad, toss the dressing with leaves and parsley to evenly and lightly coat. Squeeze lemon juice on top, then grate Parmesan, grind more pepper and sprinkle bread crumbs all over. Serve immediately.

Nutrition