Total time: 10 minutes | Makes 3/4 cup
Note: If you're a cilantro lover, you could find yourself using this everywhere--on sandwiches, spread over seared tofu or grilled fish and definitely with grilled or steamed vegetables, such as eggplant and zucchini. It works amazingly well as a dip for vegetables or a spread for sesame crackers. Toss it with slivered cabbage for an unusual slaw.
It will keep, refrigerated, for about one week.
- 4 ounces silken or soft tofu, well drained
- 1/2 jalapeno, seeded and chopped
- Zest and juice of 1/2 large lime
- 3 tablespoons sour cream
- 1 teaspoon roasted sesame oil
- 1/2 cup fresh cilantro leaves, coarsely chopped
- 1 green onion, including 1 inch of green portion, sliced
- White pepper
- 2 teaspoons snipped chives
Step 1Combine tofu, jalapeno, lime zest and juice, sour cream and oil in small food processor and puree until smooth, stopping several times to scrape down sides. Add cilantro and green onion and puree just enough to make a flecked pale green sauce. Taste and season with salt and pepper. Scrape into serving bowl and sprinkle with chives.
25 calories; 28 mg sodium; 1 mg cholesterol; 2 grams fat; 1 gram carbohydrates; 2 grams protein; 0.06 gram fiber.
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