| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | *sorted, Potatoes, Sauce, Tofu, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | oz | Soft tofu, not silken |
| 1 | T | Vegetable oil |
| 1 | T | 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 1666.2mg
Carbohydrates: 64.6g
Fiber: 7g
Sugar: 3.4g
Protein: 8.1g