1. 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
