Asian-Style Grilled Tofu with Greens

  • 1 small carrot, peeled and coarsely chopped
  • ½ cup prepared carrot juice
  • 2 Tbsp.  white or yellow miso
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. coarsely chopped fresh ginger
  • ½ tsp. minced garlic
  • 28 oz. water-packed firm tofu, drained and rinsed
  • 1 Tbsp. honey
  • 2 Tbsp. olive oil
  • 2 Tbsp. reduced-sodium soy sauce
  • 2 tsp. minced garlic
  • 10 oz. mixed Asian greens or baby spinach

To prepare dressing:  Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.

To prepare tofu:  Slice each tofu block crosswise into 5 slices; pat dry with paper towels.  Combine honey, oil, soy sauce, and garlic in a small bowl.  Spread half the marinade in a large baking dish and top with the tofu slices.  Spread the remaining marinade over the tofu, covering completely.

Preheat grill to med-high.  Oil the grill rack.  Grill the tofu until heated through, 2-3 minutes per side.   To serve, toss greens with the dressing.  Divide among 6 plates and top with the tofu.