| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Potatoes, Sauce, Tofu, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | oz | Soft tofu, not silken |
| 1 | T | Vegetable oil |
| 1 | T | Lemon juice |
| 1/2 | c | Chopped chives |
| Salt and pepper, to taste |
INSTRUCTIONS
In a blender or food processor, combine tofu, oil, and lemon juice, process until smooth. Add chives and pulse to combine. Season to taste with salt and pepper. Makes about 1 cup. Notes: Creamy tofu tastes terrific with chives. Pulse briefly for a speckled appearance, or blend longer to produce a beautiful pale green hue. Use it as a great dip for crisp vegetables. By KitPATh <phannema@wizard.ucr.edu> Recipe by: Natural Land Herb Gardener www.naturalland.com Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 21.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g