Nice ‘N’ Crunchy Herb Spread
1 firm silken tofu
¼ c each chopped fresh parsley, chopped sweet red pepper, and chopped green onions
2 T whipped light dressing
1 T coarse-grain Dijon mustard (home-made recipe in the ‘Recipe’ Category of betweenclosefriends.com, along with other wonderful ideas and recipes)
½ tsp black pepper
pinch salt
Carrots, parsnips, rutabaga, cut into sticks
button mushrooms
- Using a sieve, drain tofu. Put it in a food processor.
- Add the parsley, red pepper, onions, dressing, mustard, seasonings to the blender or food processor.
- Process with on/off motion to chop the ingredients coarsely and to mix them together.
- Serve your Nice ‘N’ Crunchy Herb Spread immediately as a dip with seasonal vegetables, or as a spread for use on an assortment of festive crackers. (If not using immediately, you can cover the dip with saran wrap, and refrigerate it for up to one day.)
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