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 |
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| Nutrition
per Serving: |
| |
|
| Calories |
30 |
| Saturated
Fat |
0
gm |
| Carbohydrates |
2
gm |
| Protein |
1
gm |
| Total
Fat |
2
gm |
| Cholesterol |
0
mg |
| |
|
| |
|
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|
For
this recipe use House
Premium Tofu Extra Soft |
|
 To
Recipe List |
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|
| INGREDIENTS: |
 |
| |
|
|
 1
x 12 oz. package House Premium Tofu Extra Soft |
|
1
x 10 oz. package frozen chopped spinach, |
|
thawed
and thoroughly drained |
|
1
tsp. each, chopped fresh ginger and garlic |
|
½
tsp. black pepper |
|
1
tsp. seasoned salt |
|
|
1
Tbsp. lemon juice |
|
1
Tbsp. rice vinegar |
|
1
cup canned fried onions |
|
3
Tbsp. sun-dried tomato strips |
|
salt,
to taste |
|
pepper,
to taste |
| |
|
| MAKES
FOUR CUPS |
| |
|
| Prep
time: 15 Minutes |
| Chill
time: 2 Hours |
| |
|
|
DIRECTIONS:
|
|
| |
Place all ingredients, except onions and sun- dried tomatoes, in a
blender or food processor. Process until mixed but still chunky.
Turn into a bowl. Stir in ½ cup onions and 2 Tbsp. sun-dried
tomatoes.
Cover and chill at least 2 hours.
Before serving, stir and season to taste with salt and pepper. Garnish
with remaining ½ cup onions and 1 Tbsp. sun-dried tomatoes.
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