| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | servings | |
INGREDIENTS
| 3/4 | c | Almond oil; (or safflower oil) |
| 3/4 | c | Water |
| 1/4 | c | Liquid aminos; (I use soy sauce) |
| 1/8 | c | Brewer's yeast |
| 1/4 | ts | Kelp |
| 1/4 | ts | Spike seasoning [herb/vegetable salt substitute] |
| 1/4 | ts | Basil |
| 1/8 | ts | Granulated garlic |
| 1 1/2 | ts | Lemon juice |
| 1 1/2 | ts | Tamari |
| 1 | lb | Firm tofu; rinsed well |
INSTRUCTIONS
from the Spot Restaurant, Hermosa Beach, CA Blend everything in the food processor or blender. Heat & serve. This stuff is dee-licious on steamed veggies, and freezes okay. Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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