1 1/2
teaspoons
Dijon
mustard
1
each
Garlic clove -- minced
1
teaspoon
Anchovy paste -- or anchovy
1/4
teaspoon
Salt
1
pinch
Sugar -- pinch
1
pinch
Pepper
2
tablespoons
Parmesan cheese -- grated
1
tablespoon
Olive oil
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. Makes 1/2 cup.
Cajun Coleslaw
5
tablespoons
Mayonnaise -- (heaping)
1
teaspoon
Louisiana
hot sauce
|