submitted by tempest
1 pound firm tofu
1 tablespoon umeboshi paste
1 tablespoon brown rice vinegar
1-1/2 tablespoons oil
3 - 4 large scallions, chopped fine
Whizz in food processor for about 1/2 min. til smooth. Stir in remaining ingredients. Store in fridge.
Good in sandwiches, spreads, or as a holiday or party stuffing for celery, mushrooms, or olives.
Nutrition information per serving: 106 calories, 9 g protein, 2.7 g carbohydrate, 7.5 g fat, 0 mg cholesterol, 175 mg sodium - Adapted from PCRM's website. I was thinking of trying this with the lite tofu, as although they forgot to give the serving size, 7.5 g's of fat sounds like a lot...