Baked Potatoes With Zesty Tofu Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg07 | 3 | Servings | |
INGREDIENTS
| 5 | oz | Regular or "lite" silken |
| tofu | ||
| half of a 10-ounce aseptic | ||
| pack | ||
| 2 | T | Catsup or store-bought |
| tomato sauce | ||
| 1 | T | Prepared red or white |
| horseradish or more to | ||
| taste | ||
| 1 | T | Dijon mustard |
| 1 | Scallion, cut into 4 pieces | |
| OR 1 tablespoon freeze-dried | ||
| chives | ||
| 1/2 | t | 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:
“God is humble”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 500
Calories From Fat: 84
Total Fat: 10g
Cholesterol: 0mg
Sodium: 1490.5mg
Potassium: 2652.8mg
Carbohydrates: 83g
Fiber: 11.8g
Sugar: 14.3g
Protein: 26.5g