| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad dress | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Tofu |
| 2 | tb | Lemon juice |
| 1 1/2 | ts | Dijon mustard |
| 1 | Garlic clove; minced | |
| 1 | ts | Anchovy paste; or anchovy |
| 1/4 | ts | Salt |
| 1 | pn | Sugar; pinch |
| 1 | pn | Pepper |
| 2 | tb | Parmesan cheese; grated |
| 1 | tb | Olive oil |
INSTRUCTIONS
In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. Yield: 8 servings Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 02, 1998
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