About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or green bell peppers strips, small celery stalks, sugar snap peas, and cherry tomatoes.
Rinse tofu under cool running water, let drain, then drop into a blender or food processor. Whirl smoothly with onion, ginger, garlic, oil, soy sauce, and cayenne. If made ahead, cover and chill up to 3 days. Pour into a small bowl; accompany with vegetables. Scoop onto vegetables to eat. Makes about 1-3/4 cups, 7-9 servings of 3-4 tb each.
Origin: Cookbook Digest Nov/Dec 1991. Shared by: Sharon Stevens.
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