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Mulberry Matcha & Miso Tofu Dip (Gluten Free & Vegan, Macrobiotic)

June 7, 2019


2 servings



150g Silken Tofu

3 teaspoons Carwari White Miso

2 teaspoons Carwari Brown Rice Vinegar

2 teaspoons Carwari Mulberry Matcha

1 teaspoon Carwari Extra Virgin Sesame Oil

1 teaspoon Soy Milk

1 teaspoon Freshly Squeezed Lemon Juice



1. Wrap tofu with kitchen paper or cotton cloth and place a heavy stuff (a bowl or plate) on top to drain the liquid. Leave it for 1 hour. 

2. Put the drained tofu and all other ingredients in a food processor or mix well until combined. 


This recipe is provided by Ms Yasuko Ojima, the founder of Mirai Kitchen; the macrobiotic & vegan cooking school in Japan.



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