|
 |
3/4
pound soft tofu |
 |
7 fresh spinach leaves |
 |
1/3 green pepper, finely chopped |
 |
1 scallion, finely chopped |
 |
1 tablespoon lemon juice |
 |
3 tablespoons cider vinegar |
|
|
1/2
cup water (bottled) |
|
|
1 teaspoon dried basil
(or 1 tablespoon fresh) |
|
|
1/4
teaspoon pepper of your choice |
|
|
3/4
to 1 teaspoon salt (seasoning salt preferred) | |
|
| • |
Put
all the ingredients into a blender, and blend until very smooth.
You may need to stop and (carefully!) push some of the ingredients
down so they blend properly. |
| • |
You
can use any of your favorite spices, such as oregano, thyme, tarragon,
etc., to experiment with this basic recipe. |
| • |
Keep
in refrigerator, where it will last about one week. |
|
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