1/3 cup Tofu
2 tbsp Lemon juice
1 1/2 tsp Dijon mustard
1 Garlic clove, minced
1 tsp Anchovy paste, or anchovy
1/4 tsp Salt
1 pinch Sugar, pinch
1 pinch Pepper
2 tbsp Parmesan cheese, grated
1 tbsp Olive oil
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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. Yield: 8 servings
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 02, 1998
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