Gingered tofu peanut spread
4 servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Firm tofu; patted dry |
| 1 | tablespoon | Tamari (soy) sauce |
| ⅔ | cup | Natural style peanut butter |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Minced fresh ginger |
| 1 | \N | Garlic clove; minced |
| 2 | tablespoons | Water |
A little fatty but great in a sandwich with cucumber slices! Puree the tofu and tamari into a smooth thick paste. Transfer into a bowl. With a fork, vigorously beat in all remaining ingredients. =-If you are like me, just toss everything into the blender and forget the fork part<G>=- Let stand 30 mins at room temperature before serving.
This will keep 3 to 5 days covered in the refrigerator.
Jeanne Lemlin, "Vegetarian Pleasures"