| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Sept., Veg-cook | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Firm tofu |
| 3/4 | Cp vegetable stock/water | |
| 1/4 | Cp canola/safflower oil | |
| 2 | T | Tamari |
| 2 | T | Nutritional yeast flakes |
| 2 | T | Chopped fresh basil, 1 tsp |
| Dried), Dried | ||
| 2 | T | Lemon juice |
| 1 | t | Dijon mustard |
| 1 | Garlic clove, peeled |
INSTRUCTIONS
Put all ingredients into a blender/food processor. That's it...mmm From: rwillms@apex.cs.tufts.edu (Randolph T. Williams). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 58
Total Fat: 7g
Cholesterol: 0mg
Sodium: 1049.7mg
Potassium: 331.2mg
Carbohydrates: 7.1g
Fiber: 2.4g
Sugar: 1.3g
Protein: 14.4g