1/3 cup tofu
2 tablespoon lemon juice
1 1/2 teaspoon dijon mustard
1 each garlic clove, minced
1 teaspoon anchovy paste, or anchovy
1/4 teaspoon salt
2 tablespoon parmesan cheese, grated
1 tablespoon olive oil
1 pinch sugar
1 pinch pepper

1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely. Allow to cool.

2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper.

3. With blender running, gradually add tofu, cheese and oil.

4. Transfer mixture to small jar and refrigerate, covered for up to 2 days.

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