2 medium avocados

1 lemon, juiced

1 teaspoon salt or tamari to taste

1/2 cup water

1/8 teaspoon cayenne pepper

1 clove garlic

1 Tablespoon light miso

3 Tablespoons toasted sesame tahini

1 Tablespoon brown rice vinegar

1/4 teaspoon rice malt or honey

3 Tablespoons water

1 block tofu (6–8 ounces)

1 Tablespoon brown rice vinegar

1/2 teaspoon salt or to taste

1/2 teaspoon ground coriander

1 teaspoon Dijon mustard (optional)

1 Tablespoon olive oil