| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Toronto |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Tofu |
| 1/2 |
|
Mayonnaise; (regular OR tofu, recipe to follow) |
| 1/4 |
c |
Yogurt |
| 1 |
sm |
Piece of fresh ginger; (1/2" piece, peeled and finely chopped) OR 1/8 to 1/4 tsp. powdered ginger |
| 1 |
tb |
Tamari sauce; (or soya sauce) |
|
|
Chopped fresh parsley; (2-3 sprigs) |
| 1/4 |
ts |
Coriander powder or fresh coriander |
| 1/4 |
c |
Onion; finely chopped |
INSTRUCTIONS
Source:Pyung-Hwa Food Company Inc, Toronto - Tofu Brochure
Yield: 1-1/2 cups
Combine tofu, mayonnaise, yogurt, ginger and tamari in a blender or
processor and blend until smooth. Add water to thin if necessary. Stir in
parsley, coriander and onions. Serve as a dip for vegetables, or as a
dressing.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Dec 24,
1998, converted by MM_Buster v2.0l.
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