Ingredients:
1/3 cup tofu
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1 garlic cloves, minced
1 teaspoon anchovy paste or 1 teaspoon anchovies
1/4 teaspoon salt
2 tablespoons parmesan cheese, grated
1 tablespoon olive oil
1 pinch sugar, pinch
1 pinch pepper
Directions:
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.
Servings: 8
Time preparation: 10 min.
Time total: 15 min.