| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg07 | 3 | servings | |
INGREDIENTS
| 5 | oz | Regular or "lite" silken tofu |
| (half of a 10-ounce aseptic pack) | ||
| 2 | tb | Catsup or store-bought tomato sauce |
| 1 | tb | Prepared red or white horseradish; or more to taste |
| 1 | tb | Dijon mustard |
| 1 | Scallion; cut into 4 pieces | |
| OR 1 tablespoon freeze-dried chives | ||
| 1/2 | ts | Salt |
| 3 | Baked potatoes; heated and split |
INSTRUCTIONS
Makes 3 servings. Prep: 5 minutes (assuming already-baked potatoes) In a food processor, combine all of the ingredients except the potatoes and process to a smooth puree. Taste and add more horseradish as desired. (The topping can be prepared up to 5 days ahead, covered, and refrigerated. Bring to room temperature and stir well before using.) Serve the topping spooned over the hot baked potatoes. Recipe by: Lorna Sass' Short-Cut Vegetarian, page 122 Converted by MM_Buster v2.0l.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”