Blend Base: Add tofu, miso, vinegar, sesame paste, honey, garlic, and salt to a blender and puree.
Add Oil: With blender running, drizzle in olive oil until emulsified.
Season: Add pepper and adjust miso, vinegar, honey, or salt to taste.
Chill: Refrigerate up to 3 days in airtight container.
Serve: Toss with chicories or lettuce; finish with lemon, parmesan, breadcrumbs, or herbs.
