4 servings

Ingredients

1/2 Ib. soft tofu, well-drained
1 tablespoon soy-milk
1 tablespoon rice wine vinegar
1 teaspoon brown rice syrup
1/8 teaspoon ground withe pepper
1/4 to 1/3 cup chopped red bell peppers
2 scallions, minced
1 tablespoon pickle relish

How to prepare

Crumble the tofu into a blender or food processor. Add the soy-milk, vinegar, brown rice syrup and white pepper and process until smooth. Place the tofu mixture in a small bowl ans stir in the res peppers, scallions and pickle chilled, at least one hour.
Top Tip: This recipe is very versatile. Instead of adding red pepper, scallions and pickle relish to the tofu base, try your favorite combination of veggies, such as chopped sun dried tomatoes and Kalamata olives with a dash of oregano or grated carrots, walnuts and raisins ( leave out the white pepper for this one). Add a little water and you have a delectable dip.

Nutritional Value

Per serving: Calories 58, Protein 4g, Fat 2g, Carbohydrates 4g, Calcium 65mg, Fiber 1g, Sodium 32mg.