| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Tofu, Potatoes, Vegetarian, Sauce, *sorted |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Soft tofu; not silken |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Chopped chives |
|
|
Salt and pepper; to taste |
| 4 |
|
Baking potatoes; baked |
INSTRUCTIONS
Creamy tofu tastes terrific with chives. Pulse briefly for a speckled
appearance, or blend longer to produce a beautiful pale green hue. Use it
as a great dip for crisp vegetables.
1. In a blender or food processor, combine tofu, oil, and lemon juice,
process until smooth. Add chives and pulse to combine. Season to taste with
salt and pepper. Makes about 1 cup.
With potato: 148 cals, 5g fat (20% cff)
By KitPATh <phannema@wizard.ucr.edu> 1998
Recipe by: Natural Land Herb Gardener www.naturalland.com
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 24, 1998, converted
by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”