12.3 ounces soft tofu
1/2 cup low sodium sweet miso (430mg sodium per tbsp)
2 tbsp rice vinegar
2 tbsp agave
1 1/2 tbsp sriracha
In an immersion blender, puree tofu. Blend in miso until well incorporated. Blend in rice vinegar, agave, and sriracha until smooth.
OR
In a blender, process all ingredients until smooth.
Makes 2 cups or eight 1/4 cup servings, 430mg sodium per serving. Avoid consuming more than 1 cup per day. Will keep up to 2 weeks in the refrigerator.
Altered from http://www.seriouseats.com/recipes/2013/02/miso-agave-mayonnaise-recipe.html
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