(recipe from Christina Cooks)
8 oz. firm tofu
3 Tbsp. stoneground mustard
2 tsp. umeboshi vinegar
3 tsp. brown rice syrup
sea salt
juice of 1 lemon
3-4 Tbsp. corn oil (I used 2 Tbsp. canola oil)
Bring a small pot of water to a boil and cook tofu for 5 minutes. Drain well. Puree all ingredients in a food processor until smooth and creamy.
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