| 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
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