| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Veg07 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Firm regular tofu; coarsely crumbled |
| 1 |
c |
Water |
| 1 |
tb |
All-Season Blend |
| 1 1/2 |
c |
Firm silken tofu; drained and |
|
|
; crumbled |
| 1/2 |
c |
Low-fat; dairy-free (vegan) |
|
|
; milk |
| 1 |
tb |
Tahini |
| 4 |
ts |
Umeboshi plum paste |
| 1 |
ts |
Nutritional yeast flakes |
| 2 |
|
Cloves garlic; finely chopped |
|
|
OR 1 tsp garlic granules |
| 1 |
pn |
White pepper; ground |
| 1 |
tb |
Parsley; fresh, chopped |
|
|
OR 1 1/2 teaspoonsdried parsley flakes |
INSTRUCTIONS
Place the crumbled firm tofu in a small saucepan with water and
All-Season Blend. Bring to a boil. Reduce the heat and simmer for 20
minutes, stirring occasionally. Drain well and set aside.
Place the remaining ingredients except the parsley in a blender, and
process until smooth and creamy. The mixture will be very thick.
Transfer to a bowl and stir in the crumbled firm tofu and parsley.
Cover and chill several hours or preferably overnight before serving.
Yield: 2 cups
NOTES : Good with salads, fresh veggies, and baked potatoes.
Recipe by: J Stepaniak - The Uncheese Cookbook
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