2-3 cloves garlic, peeled
1 Tb. white miso
2 Tb. lemon juice
1 1/2 Tb. balsamic vinegar
1 Tb.mustard
1/2 ts. umeboshi paste, opt.
1 ts. shoyu
1 oz soft tofu, blanched and drained
6 Tb. extra virgin olive oil
1/2 sheet nori, crumbled
1 head romaine lettuce, torn into bite-size pieces
2 c croutons (see below)
fresh black pepper

In a blender, combine garlic, miso, lemon juice, vinegar, mustard,
umeboshi paste, shoyu, tofu, and oil. Blend until mixture is smooth and
creamy. Pour into a bowl.
Toss salad with croutons and dressing; garnish with nori and serve
immediately.

1/2 loaf French or Italian whole wheat bread
2 Tb. extra virgin olive oil
1/4 ts. sea salt

Preheat oven to 325 degrees.
Slice bread into 1/2” slices. Cut slices into 1/2” strips, then into 1/2” cubes.
In a deep bowl, toss bread cubes with oil and salt until each cube
is covered.
Spread cubes in a single layer on a cookie sheet. Bake until crisp
and evenly brown (20-30 minutes), turning often.