| 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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