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This vegan dressing introduced thousands to two rich and versatile soy foods -- miso and tofu. White miso is the mildest and sweetest. Here it blends with tofu to form a creamy silken dressing that is as delicious spooned over steamed vegetables, potatoes, pasta or grilled salmon as it is on greens or combined with shredded cabbage as an Asian slaw.

• 1/2 cup roughly chopped yellow onions
  
• 1/2 pound extra-firm tofu, drained
  
• 1/4 cup white miso
  
• 1/2 cup cider vinegar
  
• 1/4 cup extra-virgin olive oil
  
• 1/4 cup chopped parsley
  
• 1 cup water
  
• Dash of cayenne

Place onions, tofu, miso, vinegar, olive oil, parsley and water in a food processor and whirl until smooth and creamy. Keeps 5 days refrigerated.

"The Whole Foods Cookbook"

Thursday, December 19, 2002