| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegan | Dips, Tofu, Vegan, Vegetarian | 1 | servings |
INGREDIENTS
| 1 1/4 | c | Extra-firm lite silken tofu; such as Mori-Nu lite |
| 3 | tb | Nonfat cream cheese; or Veganrella cream cheese |
| 1 3/4 | oz | Onion soup mix |
| 3 | Cloves garlic | |
| 8 | oz | Waterchestnuts; canned, sliced |
| 3 | Scallions; sliced | |
| 1/4 | c | Soy milk; or skim milk |
INSTRUCTIONS
Makes about 3 cups. Placed drained tofu in a food processor, or blender, and process until smooth.. Add cream cheese and blend. Add dry soup mix and garlic; blend. Add water chestnuts, scallions, and soymilk. Pulse, just to mix, leaving a chunky consistency. Per 2 oz serving: Carbs 6 gm, Fiber 1 gm, Fat 1 gm, Calories 46 Recipe by: Soy of Cooking, Marie Oser Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Mar 15, 1999, converted by MM_Buster v2.0l.
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