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12 minutes
Prep: 10 minutes
Cook: 2 minutes
43 calories per serving view nutrition facts
8 servings
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| 1/3 | cup | tofu | |
| 2 | tablespoons | lemon juice | |
| 1 1/2 | teaspoons | dijon mustard | |
| 1 | each | garlic clove | minced |
| 1 | teaspoon | anchovy paste | or 1 anchovy |
| 1/4 | teaspoon | salt | |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | tablespoon | olive oil | |
| 1 | pinch | sugar | pinch |
| 1 | pinch | black pepper |
In small saucepan of simmering water, poach tofu for 2 minutes.
Drain, chop coarsely and let cool.
In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.
With blender running, gradually add tofu, cheese and oil.
Transfer to small jar and refrigerate, covered, for up to 2 days.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 116mg | 5% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 0% | Vitamin C | 4% | |
| Calcium | 7% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A delightful gourmet recipe brought to you by Real Food Direct
