Kabayaki Sauce for One

This makes about ½ a cup, so you’ll want to use it for dips, dressings, and coating your tofu.

• ¼ cup tamari or soy sauce
• ¼ cup mirin
• 2 TBLSP granulated sugar

1. Combine all ingredients in a small sauce pan.
2. Bring them to a boil and then turn down the heat. Simmer on low heat for a few minutes.
3. When it thickens a bit, take it off the heat, which should take about 20 minutes, depending on the intensity of your stove.

Use to marinate tempeh, tofu, permeable vegetables (like parsnips, celeriac, or mushrooms), or dress your sushi with it. Yummmm!  

Tofu “Sour Cream” Dip for One

This tastes surprisingly sour, almost like sour cream.

4 ounces silken tofu (about ¼ package)

Juice from a wedge of lemon

1 clove garlic

Pinch of salt

1 TBLSP vegan mayonnaise

1 green onion, finely chopped

2 TBLSP fresh parsley, finely chopped (1/2 TBLSP dried will suffice in a pinch)

1 TBLSP fresh dill, finely chopped (1/2 TBLSP dried will do it too 

1. Combine tofu, juice, garlic, and salt in a food processor or blender, and whirl until smooth.
2. Remove from the processor and add in the mayonnaise, green onion, parsley, and dill. Taste for salt and possibly pepper
3. Chill for at least ½ an hour before serving.

Makes a good dip, or use it as a topping for potatoes (I like it on sweet potatoes), or you could mix it into your pasta sauce or plop it on your steamed veggies.

Seen here over steamed veggies (broccoli, string beans, mushrooms, onion, zucchini, and kale) and rice. 

Radish Dip for One

Some days call for a celebration and you’re just independent enough not to need a whole party to mark them. Here’s just enough dip to make your tongue as happy as the rest of you.

Makes about ½ cup

1 clove garlic, peeled and roughly chopped

2 radishes, quartered

4 ounces vegan cream cheese

1 teaspoon of vegan mayonnaise or less

1 teaspoon lemon juice (about a wedge’s worth)

Salt and pepper to taste 

1. In a food processor, pulse the garlic until it’s finely minced. Add the radishes and grind away on them until they’re finely minced too.
2. In a small bowl, place the cream cheese and stir in the radish and garlic mixture. Add the vegan mayonnaise and lemon juice, which will make it much easier to stir. You might want it thin if your dipping vehicles are delicate, so add more mayo or lemon juice at will.
3. Salt and pepper to taste.
4. Chill until ready to serve.

Dip chips or crudités into this little treat or spread it on a piece of bread and top with avocado.   

Variation:

• Horseradish would be an exciting addition, just a bit, grated fresh right in with the garlic and radishes.