(Okay, this is not really a recipe. It only has 3 ingredients and I don’t actually measure anything.) This is macrobiotic, vegan, vegetarian, and basically awesome.
Maggie’s Miso Tahini Dressing (based on Souen’s dressing/sauce)
Ingredients (1 serving – multiply as needed – I usually make 2x this)
- ~1 tablespoon tahini
- ~1/2 tablespoon miso (I use red)
- ~1-2 tablespoons water
Mix everything together with a fork or chopstick. Add more tahini to thicken, or use less water.
I had this on a few things. I think it was best drizzled over my macrobiotic lunch of steamed kabocha, broccoli, daikon, and burdock…
But it was also lovely (though this batch was a bit too watery) atop of a veggie stirfry. This was cauliflower, eggplant, frozen corn, watercress (yum!), and burdock. I used coconut oil and butter to cook it.
Another yummy thing (which would probably also be good with this dressing) was an egg puff (inspired by The Fitnessista). I mixed 2 eggs (whole eggs) with some salt and pepper, then microwaved them in a flat dish for about 2 minutes.
I topped my puff with nooch (nutritional yeast) and agave nectar.
Have you ever made an egg puff? What’s your favorite dressing/sauce?
17 Replies to “Recipe: Miso Tahini Dressing/Sauce + egg puff”
Yum that dressing sounds fantastic and looks so yummy over your first two dishes!!
Is an egg puff just microwaved eggs?? If so, then that’s how my mom would cook them a lot growing up. My brother is a fan of scrambled eggs so I think that was easiest for her and didn’t dirty a pan! They get so fluffy that way!
Your dressing sounds great! If only I had tahini and miso on hand…I love egg puffs. I’ve actually been craving/eating a ton of eggs lately. Muy random.
Loving the macrobiotic eats lately! It seems like a really easy on the stomach diet. I went to a discussion on Ayurveda on Monday. It was really interesting and I want to find out more about my dosha and composition and how to balance it out. Anything to fix my digestion!
I was also in a tahini mood today and made edamame hummus for my lunch. I accidentally didn’t leave leftovers hehe.
I tend to microwave everything for the sake of convenience so yes I’ve microwaved eggs in all kinds of ways. I’ve even done poached eggs by dumping them in a bowl of water.
So how have you been? I’m still waiting to hear about the big changes you were planning on making! Things have been good and busy here, but I finally updated my blog! So go read up on Arizona 🙂 Hopefully I’ll stick to more frequent updating, but feel free to give me some friendly shoves in the bum if I don’t.
Have a great weekend!
nooch is the best topping! have you ever tried mixing it with plain greek yog. i highly recommend it as a kind of cheesy sauce.
hm. I notice that some of the things that bloggers give fancy names to…it’s been existent for quite some time already, like the egg fluff from Fitnessita…We koreans have something really similar to that! But with green onions chopped into it. 🙂
nice dressing! I’m gonna forward this to Mimi. She loves tahini, and she’s got miso to use up!
I really like the tahini miso dressing (unfortunately I’m running out of tahini currently.. need to restore after my failed attempt to make it at home).
egg puff? sounds good…. I think I”ll top it with ketchup!
Isn’t the egg puff just basically microwaved eggs? If that’s the case, I’ve made it a bunch of times 🙂 I go through egg phases and am currently in one again.
Anyway, I have no miso, but I just bought a new Tahini that I have never used before. I’m not a big sauce person or anything, but I might try something similar to what you posted above…very timely!
You had me at tahini. 🙂
Never egg puffed, but I bet yours was so good. Love the sweet/savory combo.
Anything with miso sounds good to me 🙂
Hi Maggie! Thanks for the great Miso-tahini dressing recipe. I have all that right now and have been looking for a new recipe for dressing!!!!
Thanks so much!
Have a great weekend!
I put this dressing on a stir fry last night and just about die from the deliciousness of it. Mmm! Thanks for sharing!
Comments are closed.