| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dressing |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Tofu |
| 1 1/2 |
t |
Dijon mustard |
| 1 |
t |
Anchovy paste, or anchovy |
| 2 |
T |
Parmesan cheese, grated |
| 1 |
pn |
Sugar, pinch |
| 2 |
T |
Lemon juice |
| 1 |
|
Clove garlic, minced |
| 1/4 |
t |
Salt |
| 1 |
T |
Olive oil |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Date: Wed, 1 May 1996 13:18:50 -0400 From:
millern@redwood.cc.andrews.edu (Nancy Miller) 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES
LISTSERVER MM-RECIPES DIGEST V3 #121 From the MealMaster recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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