Ingredients
1/2 pound carrots, juiced (1/2 cup juice)
1/2 cup reduced-fat silken tofu
2 ounces ginger, minced (1/3 cup)
2 tablespoons rice-wine vinegar (not seasoned)
1 tablespoon soy sauce
Preparation
Puree all the ingredients in a food processor until smooth. Use immediately, or refrigerate, covered, for up to 1 day.
