Print this recipe
Submitted by Barbara
1 Tbsp. water
1/2 c. finely minced onion
1 tsp minced garlic
12 oz. firm or X firm silken tofu
2 Tbsp. lemon juice
2 T. white wine
1 tsp. brown or yellow mustard (or turmeric)
3/4 tsp. seasoned salt
2-3 dashes cayenne pepper, to taste
Sauté minced onion in water until translucent. Put sautéed onion, garlic, and tofu in a blender or food processor. Add lemon juice, wine, mustard, seasoned salt, and cayenne pepper. Blend until smooth. Pour sauce into a small sauce pan and heat until bubbly, stirring constantly. (This sauce can be used on veggie burgers, artichokes, or other vegetables, so make extra!) Refrigerate unused sauce. (Keeps about 1 week.)
Adapted from http://health.rmad.org
Please follow and like us:
January 1st, 2013 at 5:05 pm
just wondering if blended cup squash would work, the kind i grew in my garden was yellow meated, taste more like a mashed potato but had a creamy texture when processed in the food blender. hmm